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Print Recipe
 Terrine from Chicken Liver Recipe
"This terrine is a wonderful recipe for a classic French dish that has completely ruined the modern food industry." Therefore, we will prepare it ourselves, especially since it is not so difficult. I suggest starting with a liver supplement like olives, instead of the usual carrots for many.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. It is necessary for the preparation of terrine products. Pre-wash the liver, free it from the films, remove traces of bile, if any. Rub the cloves in a mortar (you can use a ready-made chopper).
    It is necessary for the preparation of terrine products. Pre-wash the liver, free it from the films, remove traces of bile, if any. Rub the cloves in a mortar (you can use a ready-made chopper).
  2. Cut the onion into thin quarters of rings, olives into rings.
    Cut the onion into thin quarters of rings, olives into rings.
  3. Heat the olive oil and one tablespoon of butter in a frying pan and fry the onion until golden brown.
    Heat the olive oil and one tablespoon of butter in a frying pan and fry the onion until golden brown.
  4. 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, the piece inside should remain soft.
    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, the piece inside should remain soft.
  5. We knead the butter, traditionally we do it with our hands, and mix it with chopped olives.
    We knead the butter, traditionally we do it with our hands, and mix it with chopped olives.
  6. Cool the finished liver slightly and put it in a blender bowl. Add wine (sweet red fortified), nutmeg, ground cloves, salt and pepper. Whisk until smooth.
    Cool the finished liver slightly and put it in a blender bowl. Add wine (sweet red fortified), nutmeg, ground cloves, salt and pepper. Whisk until smooth.
  7. Now everything that is prepared: beat chicken liver with fried onions and spices, butter with olives, mix thoroughly and put in a ceramic low container, level. By tradition, it is supposed to use a rectangular shape for this purpose, but there was no such shape of the desired volume, they took advantage of what they have. After three hours of exposure in the refrigerator (this time is not included in the calculation of cooking), the terrine can be served. Very tasty with toast.
    Now everything that is prepared: beat chicken liver with fried onions and spices, butter with olives, mix thoroughly and put in a ceramic low container, level. By tradition, it is supposed to use a rectangular shape for this purpose, but there was no such shape of the desired volume, they took advantage of what they have. After three hours of exposure in the refrigerator (this time is not included in the calculation of cooking), the terrine can be served. Very tasty with toast.
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