Chicken Liver Terrine

This is a very elegant chicken liver terrine that, if you season it right and cook it perfectly, can almost be mistaken for a foie gras mousse. This was something my mother would make now and then, certainly if she had a surplus of fresh chicken livers. We also used to make this at my uncle’s restaurant where I apprenticed—easy enough for home, elegant enough for a fine-dining restaurant. It’s important to find very good chicken livers—preferably from a butcher or at your farmers’ market. T