Chicken liver terrine
Instructions
Cut the pancetta into cubes and let it melt in the pan.
When the fat is melted, add to the pan the chicken livers well deprived of gall, 1 sprig of thyme, 1 bay leaf, salt, pepper.
Blow up quickly.
When livers are barely cooked, add the shallots, Brown, remove thyme and bay leaf, drain them, throwing the cooking fat.
Put in a bowl livers, bacon and shallots, add the port and let stand one hour.
Reserved adult livers, 4 passes the rest to the mixer to get a very smooth cream.
Incorporate the butter worked in ointment and three egg whites mounted midway through that is not too firm.
Stir it for a long time.
Pour the preparation in a bowl coated with lard, barde inserting whole livers.
Cover with a bardas lard, put in a cool place.
This Bowl, which should be pink, served with a wet spoon in warm water, accompanied by croutons.
Do not keep more than 1-2 days.
Le barde lard are thin slices of bacon, white unflavoured, very seasoned, not generally used to protect certain parts of the food from direct heat and ' nurture ' what they contain.
Ingredients and dosing for 4 persons
- 150 g of lard
- 300 g of chicken livers
- 1 dram of porto wine
- 100 g of butter
- Egg whites
- Lard
- Salt
- Pepper
- Thyme
- Laurel
- 1 tablespoon of chopped scallions