Poultry liver terrine from my grandmother
400g of chicken livers, 250g of sweet butter 10 cl of white wine, salt, pepper, it does not put but I add 1pincee of 4spices (not too much if it spoils the taste) 1 handle of trumpets of death (optional)
The day before, put the wine with salt and pepper in the same pan the next day or 1 night after ... Cook the ovens in the same mixture until the livers are no longer bloody. The best is to cook over low heat. Let cool completely and take the butter out of the fridge so that it is maleable. When the ovens are cold, mix them in cream. Add the butter and mix q again, make sure everything is homogeneous and if necessary readjust the seasoning. To use a mold Flexipan, it is the paradise to unmold thereafter .... Spread a layer of cream of liver, I put a handful of death trumpets grilled slightly in the pan to soften them, I cut them a little to not find too big pieces, pack a little and finish with cream of liver, put a food film in contact and put in the fridge until the next day or a few hours the time that the butter freezes. Serve sliced with toasted bread slices ...