Chicken Liver Terrine from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Name: Chicken Liver Terrine from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
Ingredients: 14 ounces (400 g) pork fat back, very cold, even partially frozen for easy dicing; Scant ¼ cup (50 ml) port wine; 2 eggs, beaten; 18 ounces (500 g) chicken livers, halved and cleaned of any veins and fat; ½ cup (120 ml) heavy cream; 20 gratings nutmeg, or to taste; 30 grinds pepper, or to taste; 2 teaspoons salt; 1 to 2 tablespoons kirsch; 2 fresh bay leaves, halved; 3 sprigs thyme

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This is a very elegant chicken liver terrine that, if you season it right and cook it perfectly, can almost be mistaken for a foie gras mousse. This was something my mother would make now and then,...

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Ingredients

14 ounces (400 g) pork fat back, very cold, even partially frozen for easy dicing
Scant ¼ cup (50 ml) port wine
2 eggs, beaten
18 ounces (500 g) chicken livers, halved and cleaned of any veins and fat
½ cup (120 ml) heavy cream
20 gratings nutmeg, or to taste
30 grinds pepper, or to taste
2 teaspoons salt
1 to 2 tablespoons kirsch
2 fresh bay leaves, halved
3 sprigs thyme