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Ingredients
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Terrine Ingredients
Method
Terrine Preparation
- 1
Prepare the Chicken Livers
In a skillet over medium heat, melt half of the butter. Add the shallots and garlic, cooking until softened, about 3-4 minutes. Add the chicken livers and thyme, cooking until the livers are browned and slightly pink in the middle, about 5-7 minutes. Add the Cognac and cook for an additional 1-2 minutes until the alcohol evaporates. Remove from heat and let cool slightly.
- 2
Blend the Mixture
In a food processor, combine the cooled liver mixture with heavy cream, salt, and pepper. Blend until smooth and creamy.
- 3
Mold the Terrine
Transfer the mixture to a terrine mold or a loaf pan lined with plastic wrap. Smooth the top and refrigerate for at least 4 hours or until set.
