Classic Liver Terrine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Terrine is a French invention, a complex dish that falls somewhere between pâté and casserole. When preparing a terrine, it is important to remember two rules. First, you must strictly follow the recipe; otherwise, the dish can become overcooked. Second, avoid turning the terrine into a mush; it is much more pleasant when the components of this casserole showcase their different textures. This example is a classic liver terrine, a recipe known in every French kitchen.
Ingredients
- Chicken Liver - 17.6 oz
- Chicken fillet - 3.5 oz
- Butter - 3.5 oz
- Onion - 2 heads
- Sweet Pepper - 7.1 oz
- Semi-Smoked Sausage - 7.1 oz
- Prunes - 1.1 oz
- Capers - 0.4 oz
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 2 spoons
Step by Step guide
Step 1
Sauté the diced onion in vegetable oil until it becomes translucent.
Step 2
Grind the liver and chicken fillet in a food processor (you can also use a meat grinder). Season with salt and pepper.
Step 3
Add the onion to the ground meat, trying to drain off the oil. Season with salt and pepper.
Step 4
Incorporate the grated butter into the mixture. Stir well.
Step 5
Remove the seeds and ribs from the bell pepper and cut it into long strips. Soak the prunes in water.
Step 6
Line a baking dish with foil, allowing the edges to hang over. Overlap the bacon in the dish, making sure the edges also hang over.
Step 7
Spread one third of the pâté mixture into the mold, then arrange the strips of bell pepper on top. Add another third of the mixture. Distribute the drained prunes and sprinkle with capers.
Step 8
Pour the remaining pâté mixture into the mold.
Step 9
Cover the pâté with bacon. Add a bay leaf on top.
Step 10
Wrap the terrine completely in foil and place it in an oven preheated to 374°F for 1 hour. Remove the foil cover and keep it in the oven for an additional 30 minutes.
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