“This terrine is a wonderful recipe for a classic French dish that has completely spoiled the modern food industry.” Therefore, we will prepare it ourselves, especially since it is not so difficult. I suggest we start with a Supplement to the liver, as olives, instead of the usual for many carrots.
It is unforgettable and unique! Delicate spicy paste of chicken liver and wine, port jelly with dried cranberries and pear baked with balsamic vinegar… A real taste delight! This appetizer propose a set to red wine.