Chicken Liver Terrine

Terrine de Foies de Volailles

Preparation info

  • servings:

    8 to 10

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

It was the beauty of a terrine Chez-Barrier in Tours that launched me on the series of experiments that have resulted in this recipe—totally different, however, from M. Barrier’s. His, which he calls a mousse, contains, I suspect, proportionately more cream and egg and certainly no marrow (another fatty substance—probably grated pork fat—is surely present). It also contains dried currants, soaked, I think, in port wine. Chez-Barrier, the raisins seemed to me to lend an exciting note, but, on the two occasions that I attempted to introduce them into my own experiments, I found the result distinctly disagreeable.

Lucien Tendret is responsible for the marrow, which lends a rich suavity that could be gained in no other way. I have noted earlier that the second forcemeat of the Oreiller de la Belle Aurore is similar to this recipe. In fact, Tendret’s only indication is that it should be composed of chicken livers, marrow, panade, and egg. The present mixture, uncooked, is completely liquid, which, when prepared as a terrine, presents no problem, but if it were to be a workable element in the mounting layers of a pâté, it would have to be much firmer. Eliminate the cream and Cognac, add proportionately more marrow, and make very stiff panade. Finally, chill the mixture well to give it body.