Terrine of Chicken or Pork Livers

Name: Terrine of Chicken or Pork Livers (La Terrine de Foie de Volailles ou de Porc)
Prep time: 30 min
Total time: 30 min
Yield: For About 8 People, But Keeps Well
Cuisine: French
Ingredients: Madeira, dry Sercial (14 cup); White pork fat (1 lb.); Chicken or pork livers (1 lb.); Cognac (14 cup); Caul skin, to wrap the terrine (about ½ lb.); Crystal salt, freshly ground black pepper, rosemary, sage leaf, thyme; Crystal salt, freshly ground black pepper, rosemary, sage leaf, thyme; Chicken or pork livers (1 lb.); Crystal salt, freshly ground black pepper, rosemary, sage leaf, thyme; Butter (about 3 Tb); Crystal salt, freshly ground black pepper, rosemary, sage leaf, thyme; Crystal salt, freshly ground black pepper, rosemary, sage leaf, thyme

La Terrine de Foie de Volailles ou de Porc

Preparation info

For About
8
People, But Keeps Well

Difficulty
Medium
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

A terrine does not have to be a big production. Here is one of the simplest—fine as an hors d’oeuvre for family meals, or as the main course of an informal supper—that is still quite good to give a fine start to an unexpected party. This recipe involves only about 30 minutes of preparatory work, plus about 1 hour in the oven.

Ingredients

Staple Items

Butter (about 3 Tb)

Europe
France
Main course
Supper
Starter
Mediterranean
Gluten-free

Method

Melt 2 tablespoons of the butter in a sauté pan and quickly sauté the livers, for hardly more than 3 or 4 minutes, after sprinkling them with salt and pepper. They should remain quite rare inside. If necessary, add the other tablespoon of butter. Cut the pork fat into medium chunks. Using the coarse