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Chicken Liver Terrine

Source: Casual Cuisines of the World - Bistro
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Hours
  Serves 6-8
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.
RECIPE INGREDIENTS
1 1/2 lb chicken livers, trimmed of any connective tissue
milk
1 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 cups heavy cream
1 egg
2 fresh thyme sprigs
2 bay leaves
Toasted baguette slices or crackers (savory biscuits)
Chicken Liver Terrine Recipe at Cooking.com
DIRECTIONS
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 272
Fat. Total: 20g
Protein: 17g
Carbohydrates, Total: 5g
Sodium: 383mg
% Cal. from Fat: 66%
Cholesterol: 461mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Sirijitt, CA Reviewed: 03/10/2007
it's easy and yummy. My kids and my husband love it. But I add a little garlic to it and it's perfect. Try it. you will love it.
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