RECIPE TITLE "Chicken
Liver Terrine Recipe"
Source: Casual Cuisines of the World - Bistro,
courtesy of Cooking.com
Served simply with a baguette or crackers, a liver terrine is a
standard prelude to many classic French meals. In many neighborhood
bistros, modest terrines like this one are often set right on the
table with a loaf of bread, allowing the diners to help themselves
before the main course arrives. Soaking the livers in milk overnight
removes any bitter flavor and keeps them tasting fresh and rich.
1 1/2 lb chicken livers, trimmed of any connective tissue
1 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 cups heavy cream
2 fresh thyme sprigs
2 bay leaves
Toasted baguette slices or crackers (savory biscuits)
The night before you bake the terrine, combine the chicken livers
in a shallow bowl with milk to cover. Cover and refrigerate overnight.
The next day, preheat an oven to 375 degrees F.
Drain the chicken livers and place in a food processor fitted with
the metal blade or in a blender. Add the salt, white pepper, cream
and egg. Process or blend on high speed until smooth, about 1 minute.
Strain the liver purée through a medium-mesh sieve into
a bowl, to remove any fibrous matter. Then pour the strained purée
into a 9 1/2-by-3 1/2-by-3 1/2-inch terrine. Lay the thyme sprigs
and the bay leaves on top as a garnish.
Cover the terrine with its lid or aluminum foil. Place it in a
baking pan and pour enough hot water into the pan to reach halfway
up the sides of the terrine. Bake until a knife inserted into the
center comes out clean, about 45 minutes. Remove the baking pan
from the oven and then remove the terrine from the baking pan. Uncover
and let cool. Then cover and refrigerate overnight.
Cut into slices and serve chilled or at room temperature. Accompany
with toasts or crackers.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 272 Fat: 20g Carbohydrates: 5g
Cholesterol: 461mg Sodium: 383mg Protein: 17g
Fiber: 0g % Cal. from Fat: 66% % Cal. from Carbs: 7%
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