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Liver Terrines
Appears in
Published 2014
Liver terrines, often called liver pâtés, are popular, inexpensive appetizers—except, of course, for those made with foie gras. The classic liver terrine is a mixture of liquefied livers—that is, cleaned, soaked, blended, and strained according to the procedure—with eggs and seasonings, baked in a terrine until set. An example of this type of recipe can be found.
This kind of liver terrine generally contains flour as a stabilizer. Because the liver forcemeat is liquid, the flour improves the texture of the cooked product by helping bind the moisture. Heavy cream is also included in most recipes as a source of fat. Other sources of fat sometimes used in addition to or in place of the cream are ground pork fat, ground bacon, marrow, and rendered foie gras fat left over from making terrines.