Terrine of chicken livers (Terrine de foies de volaille)

Picture by Tim Douet

Ingredients :

300g of chicken livers
300g of chicken filets
150g of fresh streaky bacon
2 slices of white bread
1 big onion
2 garlic cloves, 2 bay leaves
2 tablespoons of Madeira wine or Porto and 1 tablespoon of Cognac or Armagnac
2 tablespoons of flour
1 whole egg
Salt, pepper, nutmeg

 

Recipe :

The day before
Cut the meat and set apart one whole filet. Put the cubes of meat in a salad bowl with the onion chopped into pieces, the garlic, the bay leaves, the Cognac and the Madeira wine. Stir, cover and keep it in the refrigerator all night.

The next day
Chop the marinated ingredients (except the bay leaves), leaving the slices of white bread for the end. Season with salt and pepper, add the nutmeg, the flour, the whole egg, stir all thoroughly and fill the terrine dish until it almost reaches the top.

Cut the chicken filet (set apart the day before) into thin fine slices and stuff it into the terrine dish to obtain a fine and regular layer. Recover with the rest of the stuffing and put 2 bay leaves on top of the meat.

Close the terrine dish and prepare in a bain-marie a big oven proof plate that can contain it.

Cook it in the pre-heated oven to 200°C for 3 hours, verifying the level of water in the bain-marie. Once the terrine is cooked, allow to cool and refrigerate for 2 hours, then add a jelly ready to use.

Allow to cool and refrigerate for at least 24 hours before serving. You can keep it for several days and anyway it will be tastier.

 

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