French Liver Terrine

Name: French Liver Terrine
Cuisine: French
Ingredients: sieved hard-boiled egg yolks or finely chopped parsley; sieved hard-boiled egg yolks or finely chopped parsley; 2 tablespoons cream; salt and freshly ground black pepper; salt and freshly ground black pepper; lemon juice or brandy; lemon juice or brandy; toast, crackers, or thin slices of rye or pumpernickel bread; toast, crackers, or thin slices of rye or pumpernickel bread; toast, crackers, or thin slices of rye or pumpernickel bread; 2 tablespoons mayonnaise; ½ pound liver sausage, diced

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

½ pound liver sausage, diced
2 tablespoons mayonnaise
2

Europe
France
Starter
Christmas

Method

Combine liver sausage, mayonnaise and cream in a blender, and flavour to taste with salt, freshly ground black pepper, and lemon juice or brandy; whirl until smooth. Serve on toast, crackers or thin slices of rye or pumpernickel bread, or pack into small individual crocks or a terrine, and decorate with sieved hard-boiled egg yolks or finely chopped parsley.