Classic liver terrine
6 servings
105 minutes
Terrine is a French invention, a complex dish that fits somewhere between a pate and a casserole. When preparing a terrine, it is important to remember two rules. First, you need to strictly follow the recipe, otherwise the dish can dry out. Second, you should not turn the terrine into mush, it is much more pleasant when the components of this casserole demonstrate their different textures. This example is a classic liver terrine, the recipe for which is known in every French kitchen.
1
Fry the diced onion in vegetable oil until transparent.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
2
Grind the liver and chicken fillet in a food processor (can be passed through a meat grinder). Add salt and pepper.
- Chicken liver: 500 g
- Chicken fillet: 100 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Add onion to the minced meat, trying to drain the oil. Season with salt and pepper.
- Onion: 2 heads
- Salt: to taste
- Freshly ground black pepper: to taste
4
Add the grated butter to the mixture. Mix well.
- Butter: 100 g
5
Remove seeds and partitions from the pepper and cut into long strips. Soak the prunes in water.
- Sweet pepper: 200 g
- Prunes: 30 g
6
Line the baking dish with foil, letting the edges hang over. Layer the bacon, allowing the edges to hang as well.
- Smoked bacon: 200 g
7
Place a third of the pâté mixture in the mold, then distribute pepper sticks on top. Add another third of the filling. Distribute the drained prunes and sprinkle with capers.
- Sweet pepper: 200 g
- Prunes: 30 g
- Capers: 10 g
8
Pour the remaining pâté mixture into the mold.
- Chicken liver: 500 g
- Chicken fillet: 100 g
9
Cover the pâté with bacon. Add a bay leaf.
- Smoked bacon: 200 g
- Bay leaf: 1 piece
10
Wrap the terrine completely in foil and place it in an oven preheated to 190 degrees for 1 hour. Remove the foil cover and keep it in the oven for another 30 minutes.