trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
Chicken Liver Terrine
I have been a paté freak ever since earlier writing times, when I would sit at the bar at Thursday’s in Montréal with a loaf of it, a jar of small, sweet gherkins and a red (probably plum) sauce. Whether or not there was bread, I can't remember. But it was a coarse paté; you could see the lumps and taste masses of herbs and tonnes of garlic. You don't forget things like that, especially in the first twelve or so hours! This recipe calls on several others, but ended up being mostly my own. I use frozen livers, and just before they thaw, cut them up like red ice cubes. It's less yucky than having a great glob of fresh meat!
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
1 lb chicken livers
1 package side bacon
1/2 lb ground, lean veal
1 cup shelled pistachios
2 eggs
1/2 cup brandy
2 tbsp sherry
2 tbsp port
2 cloves finely-chopped garlic
Bay leaves
Sprigs of fresh thyme
Fresh-grated nutmeg
Salt
Fresh-ground black pepper
1/2 cup cream
1 tbsp gelatin
1 cup water
1 cup stock
Method/Steps
1. Chop the livers into small pieces. Coarsely chop the pistachios.
2. Place livers into a large bowl, add the beaten eggs, the veal, the cream and all other ingredients except the bacon, bay leaves and gelatin mix.
3. Stir, then leave covered to marinate in the refrigerator overnight.
4. Line loaf tins — or terrines if you have them — with the bacon to form what will be the terrine's covering. Ladle in the mixture to almost fill the containers and cover the tops with more bacon and some fresh thyme. Cover with foil and place the containers in a water bath in a pre-heated 425˚F oven.
5. After an hour, top up the water and remove the foil cover. Bake for another 45 minutes, then remove from oven to cool.
6. Sprinkle the gelatin into 1/4 cup warm water and stir to dissolve. Add 1/4 boiling water and stir again. Top up with more water to make a cup of liquid. Mix with the cup of stock and pour over the terrines to fill them. Leave to set in the fridge overnight.
7. To remove the terrines, dip them for 10 or so seconds in warm water then turn them out onto a garnished plate. Serve with small, sweet gherkins, plum sauce or some exotic fruit jam and French bread.
Wine and Spirits Match
Serve with a nice cold white wine. Or as I used to do, with a single malt scotch. Seriously.