Terrine aux Foies de Volaille

Appears in

By Robert Carrier

Published 1965

  • About


  • ½ pound lean pork
  • ½ pound fat bacon
  • 6 ounces


Put lean pork, fat bacon, poultry livers (chicken or duck, or a combination of the two) through the finest blade of your mincer, together with garlic and shallots. Combine mixture in a large bowl with beaten eggs, cornflour, dry white wine, Cointreau, and salt, pepper and grated nutmeg, to taste. Mix well.

Place a sprig of thyme, a bay leaf and the paté mixture in an earthenware