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Chicken Liver Terrine Terrine de Foie de Volaille (Serves 8 to 10) This terrine is easy and fast to make compared with other kinds of terrines. It is quite delicious and similar in texture to a goose liver paté. You may add chopped truffles to the mixture if you can afford it. 1 pound fresh chicken liver (trimmed of nerves) 1 medium onion, sliced thin (1/2 cup) 1 cup chicken stock 1/2 teaspoon salt, depending on the saltiness of the stock Place all ingredients in a saucepan (do not use aluminum, or the stock will discolor). The liver should be barely covered with liquid. Bring to a boil, lower the heat, cover, and simmer for minutes, not allowing the water to boil. Remove from the t leave the liver in the poaching liquid for 10 minutes, then in through a colander. Reserve the liquid. Cooked Liver 3 sticks soft sweet butter 1 1/4 teaspoons salt 3/4 teaspoon freshly ground white pepper 3/4 teaspoon good cognac 1/2 cup heavy cream Place some of the liver-and-onion mixture in an electric blender. Add 1 stick of very soft sweet butter, some of the salt, pepper, and cognac and blend until you have a very smooth, homogenized mixture. Transfer to a clear bowl and repeat until all the butter, liver, salt, pepper, and cognac have been used. Place the mixture in the refrigerator for 15 minutes. Mix well with a wooden spatula and place again in the refrigerator for 15 minutes. Mix again. Meanwhile, whip the cream until stiff and gently fold into the pAt6 mixture. Pour the mixture into a nice earthenware terrine, cover with plastic wrap and refrigerate. Aspic The poaching liquid from Step 1, strained through cheesecloth or paper towel (about 1 cup) 1 envelope unflavored gelatin 1 egg white Mix the gelatin with the broth. Beat the egg white with a fork for a few seconds and add to the liquid. Place on medium beat and cook until it comes to a boil, stirring constantly with a spoon to avoid scorching. As soon as the liquid boils (there will be a heavy crust forming on top of the liquid), strain through a double layer of cheesecloth or through a sieve lined with a paper towel. You should have about 3/4 cup of very clear liquid. Let the liquid cool. Decorate the top of your paté with little pieces of truffle or red tomatoes and the green of a leek, blanched, or any vegetable cut-outs that will make the terrine attractive. When the aspic is cool enough and has the consistency of a heavy syrup, pour a layer on top of the paté. Let cool at least 4 to 5 hours before serving. Serve using a spoon, with thin toast. Return to Top |
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