Free Recipe Chicken Liver Terrine

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Chicken Liver Terrine Recipe

1 md Onion; cut in half
1 lb Chicken livers; trimmed of
-nerves
1/2 ts Salt
1 c Chicken stock; (about)
1-1/2 c Sweet butter; softened and
-cut in pieces
3/4 ts Cognac
1-1/4 ts Salt
3/4 ts Freshly ground whitepepper
1/2 c Heavy cream
1 Envelope unflavored gelatin
1 Egg white; lightly beaten
Truffle

Chicken Liver Terrine Preparation

With the slicing disk in place, cover the beaker and stand onion halves upright in the feed tube. Slice, using moderate pressure on pusher. Combine onion slices, chicken livers and the 1/2 teaspoon salt in saucepan (do not use aluminum or the stock will discolor) with enough stock to barely cover. Bring to boil. Reduce heat and simmer, covered, for 10 minutes. Remove from heat and let stand for 10 minutes, then strain through a colander, reserving the poaching liquid. With the metal blade in place, add onion-liver mixture, butter, Cognac, the 1 1/4 teaspoons salt and the pepper to the beaker. Process until smooth. Transfer to a bowl and refrigerate for 15 minutes. Mix well and refrigerate again for 15 minutes. Mix again. Whip cream until stiff and fold into mixture. Pour into an earthenware terrine or serving dish, seal with plastic wrap and refrigerate. For aspic, strain reserved poaching liquid (about 1 cup) through cheesecloth or paper towel into saucepan. Stir in gelatin. Add egg white and place over low heat until mixture comes to boil, stirring constantly to prevent scorching. As soon as liquid boils (a layer of scum will form on top), strain through double layer of cheesecloth or sieve lined with paper towels. There should be 3/4 cup of very clear liquid. Let cool. Decorate top of terrine with small pieces of trufflE or, if preferred, red tomatoes and the green of a leek, blanched, or any vegetable cutouts that will make the terrine attractive. When aspic is cool and the consistency of heavy syrup, pour a layer on the terrine. Let cool 4 or 5 hours before serving. Pour any remaining aspic into a non-metal baking dish, chosen so that the aspic will be about 1/4 inch thick. Refrigerate, and when firm, cut into small cubes. Use to garnish each serving. Use a spoon to serve terrine and accompany with thin toast. Makes about 6 cups. Scanned by Miriam Podcameni Posvolsky from New Recipes for the Cuisinart by James Beard and Carl Jerome Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 30, 1997

Cooking Temperature:

Recipe Serves: 1

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