Print Recipe
 Terrine of Foie Gras with Porcini Mushrooms Recipe
And from pickled beetroot with cranberries, terrines are popular. They have played a role in history, and today they can be elegant and attractive - they are suitable for a small snack, and for the main hearty dish, both for a picnic and for a dinner party.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut the liver into medium cubes 3-4 cm . Pour wine, salt, pepper and add nutmeg. Refrigerate for 30 minutes.
    Cut the liver into medium cubes 3-4 cm . Pour wine, salt, pepper and add nutmeg. Refrigerate for 30 minutes.
  2. Preheat the oven to 100°C. in a preheated oven, put the foie gras, evenly distributed on a baking sheet, in one layer. Cook for 20-30 minutes.
    Preheat the oven to 100°C. in a preheated oven, put the foie gras, evenly distributed on a baking sheet, in one layer. Cook for 20-30 minutes.
  3. Cut the mushrooms into small cubes. And fry in a frying pan, salt.
    Cut the mushrooms into small cubes. And fry in a frying pan, salt.
  4. Truffles were originally used. But since they are simply not there, I added a tablespoon of truffle cream to our mushrooms.
    Truffles were originally used. But since they are simply not there, I added a tablespoon of truffle cream to our mushrooms.
  5. Cool the liver and mash it with a fork.
    Cool the liver and mash it with a fork.
  6. We line the bottom and walls of the mold with cling film, which should hang from the edges of the dishes to close the future terrine. Lay out half of the liver.
    We line the bottom and walls of the mold with cling film, which should hang from the edges of the dishes to close the future terrine. Lay out half of the liver.
  7. Then mushrooms.
    Then mushrooms.
  8. And now cranberry sauce.
    And now cranberry sauce.
  9. And at the end - the rest of the liver. Cover and refrigerate overnight.
    And at the end - the rest of the liver. Cover and refrigerate overnight.
  10. Prepare a marinade for beets. To do this, bring to a boil 250 ml of water with vinegar, salt, sugar, cloves, coriander, bay leaf and pepper and lingonberry sauce. After the marinade boils, remove from the heat and allow to cool completely.
    Prepare a marinade for beets. To do this, bring to a boil 250 ml of water with vinegar, salt, sugar, cloves, coriander, bay leaf and pepper and lingonberry sauce. After the marinade boils, remove from the heat and allow to cool completely.
  11. Cook the beets washed and not peeled until they are ready. Clean. Grind on a grater for Korean carrots. Fold into a bowl, pour the cooled marinade, leave for 1 hour under the lid on the table, then put it in the refrigerator for a day.
    Cook the beets washed and not peeled until they are ready. Clean. Grind on a grater for Korean carrots. Fold into a bowl, pour the cooled marinade, leave for 1 hour under the lid on the table, then put it in the refrigerator for a day.
  12. Beat 50 g of butter until foam forms. Continuing to beat, add 50 g of melted butter. Beat the mixture until it becomes homogeneous and thick enough. Carefully turn the mold with the prepared terrine upside down on the cutting board and remove it from the mold. With a wide knife or a spatula, brush the terrine with whipped butter - on top and on the sides.
    Beat 50 g of butter until foam forms. Continuing to beat, add 50 g of melted butter. Beat the mixture until it becomes homogeneous and thick enough. Carefully turn the mold with the prepared terrine upside down on the cutting board and remove it from the mold. With a wide knife or a spatula, brush the terrine with whipped butter - on top and on the sides.
  13. For decoration, you can use pre-soaked and dried apricots and figs. Or decorate it with berries, like mine. Serve with a baguette or breadcrumbs, pickled beetroot will perfectly complement the dish!
    For decoration, you can use pre-soaked and dried apricots and figs. Or decorate it with berries, like mine. Serve with a baguette or breadcrumbs, pickled beetroot will perfectly complement the dish!
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