As you have already seen it with the recipe of the perfect chicken liver, or with that of the gossips spinach, I’m a fan of pies made in-house (in fact I would argue the fact home, finally, if not what this blog would not exist !) !

So here is my version of the terrine of chicken livers, which is a long time performed by my Dad (attention I have pressure there !!!) but there I change a little bit and I added pink berries (bah yes because it is pepper’s favorite Sir !).

Terrine of chicken livers to the pink peppercorns

Ingredients (for 1 terrine)

  • 500 g of chicken livers
  • 300 g of throat pig
  • 1 nice cutlet of pork or veal
  • 2 onions
  • 2 eggs
  • 1/2 bunch of parsley, chopped
  • 5 cl cognac
  • Berries roses
  • Of the rind of pork (enough to line the terrine)
  • Bay leaves
  • Salt and pepper

Description

Preheat the oven to 180°.

Chemisez the bowl of rind.

Go to the liver, the throat and the cutlet with the chopper (the big grid) or to the mixer and put the mixture into a bowl.

Snip the onions finely and add to the preparation.

Then add the parsley, pink peppercorns (a handful), eggs, cognac and season.

Pour the mixture into the terrine and place two or three bay leaves on top.

Put the terrine in a baking dish. Fill the dish with hot water to make a bain-marie.

Put in the oven for 1h30 min covered and 30 min by removing the cover so that the bowl dry (lower the oven temperature if the top colours too).

Book 24 hours to cool and enjoy with good bread.

Written by Doc

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