Poultry Liver Terrine from My Grandmother

This homestyle poultry liver terrine is rich, savory and well suited to preparing ahead. Serve it chilled as a starter with toasted country bread, cornichons and a lightly dressed salad.

Ingredients

• Poultry livers, cleaned and trimmed
• Ground pork or another moderately fatty ground meat
• Shallots or onion, finely chopped
• Garlic, minced
• Eggs
• Milk or cream
• Brandy, cognac or port, optional
• Fresh thyme and parsley
• Bay leaves
• Salt and freshly ground black pepper
• Butter or oil for cooking

Preparation

1. Trim the livers carefully, removing connective tissue and any discolored parts. Pat them dry.
2. Gently cook the shallots and garlic in a little butter or oil until soft. Leave them to cool.
3. Coarsely chop or pulse the livers, retaining some texture. Combine them with the ground meat, cooked aromatics, eggs, milk or cream, herbs and optional brandy. Season thoroughly.
4. Cook a small spoonful of the mixture in a frying pan, taste it and adjust the seasoning if necessary.
5. Transfer the mixture to a terrine mold or loaf pan. Place bay leaves on top and cover tightly.
6. Set the mold in a roasting pan and pour hot water around it to create a water bath. Bake gently until the terrine is fully cooked and set in the center.
7. Remove it from the water bath and allow it to cool. For a compact texture, place a light weight on top while it chills.
8. Refrigerate overnight before slicing and serving.

Serving and Storage

Bring the terrine out of the refrigerator shortly before serving so its flavor can open up. Accompany it with crusty bread, mustard, pickled onions or cornichons. Keep it covered and refrigerated, and use clean utensils when serving.