Chicken liver terrine
Whenever I buy a chicken, I freeze the liver. If you do the same and you’ve reached 400 g, you can make this terrine.
Otherwise, poulterers sell them too ^^.
Preparation
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Step 1
Peel the onion and slice it into thin strips. Soften it in a frying pan with butter.
Meanwhile, peel the mushrooms and slice them thinly.
Add them to the pan, season with salt and pepper, cover and leave to cook for a good quarter of an hour.
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Step 2
Add the chicken livers, cut into pieces, and carry on cooking for 5 minutes.
Add the port, then the spring onion.
Preheat the oven to 180°C.
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Step 3
In a small bowl, whisk the eggs with the cream. Add pepper, salt and some grated nutmeg.
Blitz together the contents of the pan and of the small bowl.
Pour it all into a terrine dish, not forgetting to butter it first if it isn’t silicone.
Bake for 50 minutes in a bain-marie (sit the terrine in a dish of boiling water).
Check it’s done by sticking a knife blade into the terrine: it should come out dry. If not, carry on cooking for 5 or 10 minutes.
Wait until the next day to eat it. Serve it with good bread, salad and cornichons.
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