Pork and chicken liver terrine recipe | Gourmet Traveller
Australian Gourmet Traveller recipe for pork and chicken liver terrine.
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.gourmettraveller.com.au.
Ingredients
- 430 gm pork fillet
- 350 gm pork back-fat (see note)
- 500 gm trimmed chicken livers
- 500 gm coarsely minced pork
- 3 egg yolks
- 100 ml Cognac
- 1 garlic clove, finely chopped
- ¼ tsp allspice
- ¼ cup coarsely chopped flat-leaf parsley
- For brushing: melted butter
- 6-8 long, wide rindless bacon rashers
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