Terrine of Poultry Liver
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Terrine
- Baking pan
- Aluminum foil
- Plastic wrap
- Oven
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Cardboard
- Can
- Paper towel
- Refrigerator
- Kettle
- Saucepan
- Colander
- Spoon
Ingredients
- 1⁄2 cup fresh white bread crumbs
- 1 clove garlic, peeled and minced
- 1 tsp. mixed dried herbs (thyme, marjoram, rosemary)
- Pinch ground cloves
- 1⁄3 cup tepid milk
- 1 tbsp. butter
- 1 medium yellow onion, peeled and finely chopped
- 1 1⁄2 lb. duck or chicken livers
- 12 oz. cold fresh fatback, sliced into thin sheets
- 2 eggs, lightly beaten
- 1 tbsp. finely chopped fresh parsley leaves
- Salt
- freshly ground black pepper
- 3-5 bay leaves
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