"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.
Necessary for the preparation of terrine products. Pre-wash the liver, free from films, remove traces of bile, if present. Cloves RUB in a mortar (you can use the finished grind).
Cut the onion into thin quarters of rings, olives-rings.
Heat olive oil and one tablespoon of butter in a frying pan and fry the onions until Golden.
Add the liver and fry for 5-10 minutes, depending on the size of the pieces, do not forget to turn the pieces. We try not to overdo it, not to overcook, a piece inside should remain soft.
Knead butter, traditionally do it with your hands, and mix with sliced olives.
Slightly cool the finished liver and place it in a blender bowl. Add wine (red sweet fortified), nutmeg, ground cloves, salt and pepper. Beat until smooth.
Now, all that is prepared: whipped with fried onions and spices chicken liver, butter with olives, mix thoroughly and put in a ceramic low capacity, level.
Tradition is supposed to use for this purpose a rectangular shape, but such a shape of the desired volume was not found, took advantage of what is. After three hours of aging in the refrigerator (this time is not included in the calculation of cooking) terrine can be served. Very tasty with toast.