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Ingredients
| chicken liver: 10 lbs (preferably white ones) |
| beef marrow : 150 g |
| all-purpose flour: 50 g |
| eggs: 6 |
| eggs: 4 (yolks) |
| double cream (extra heavy): 2 Tbl |
| whole milk: 3.2 cups |
| salt: 1 tsp |
| black pepper: 1 tsp |
| ground nutmeg: 1/2 tsp |
| parsley (chopped): 1/2 tsp |
| garlic: 1/2 clove (Peeled and crushed) |
| black truffles: 1/4 truffle (sliced, to garnish) |
Larousse Gastronomique's Chicken-liver Terrine
User rating:
This terrine is fantastic served warm or cold with bread, capers and some pickled red onions.
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Prep Time
20 min -
Cook Time
45 min -
Servings
3 serving(s)
Tags
- Heat the oven to 180°C. Rub the chicken livers through a sieve together with the beef marrow. Add the flour. Mix thoroughly and then add the eggs, yolks, double cream and milk. Season with salt, pepper and nutmeg. Add the parsley and garlic.
- Cook in a bain-marie in the oven for about 45 minutes or until set. Turn out the mould just before serving. Prepare the sauce by reducing the cream, port and tomato purée, enriched with a little butter. Pour the sauce over the terrine and garnish with the truffle. Serve warm or cold.