Terrine of Chicken or Pork Livers

La Terrine de Foie de Volailles ou de Porc

Preparation info

  • For About


    People, But Keeps Well
    • Difficulty


    • 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.


Staple Items

  • Butter (about 3 Tb)


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