Chicken liver terrine (terrina di fegatini di pollo)

01062 CHICKEN LIVER TERRINE INGREDIENTS for 4 PERSONS 450 g chicken livers; 350 g of sausage; 150 g cooked ham; 150 ml white wine; 100 g of bacon; 3 slices of bread; 2 Bay leaves; half a tablespoon of dried thyme; 1 clove of garlic; port; milk; pepper; Place the chicken livers in a bowl with a splash of port, thyme, Bay leaves shredded, let macerate for two or three hours.

Soak the slices of bread without crust, in milk, then drain.

Puree half the livers, previously drained, with the sausage, by good Smoothie with the back of a spoon and place on top of the whole liver kept aside, cover with the rest of Smoothie pressing again.

Cook in the oven, Bain-Marie, for about an hour.

When it is cooked, remove the excess liquid from the bowl then place in the refrigerator for 24 hours before serving.

You can decorate the chicken liver Terrine with very thin slices of orange or with bay leaves.