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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Jacques Pepin's Terrine de Foies de Volaille Recipe

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This recipe for Jacques Pepin's Terrine de Foies de Volaille is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med onion, cut in half
1 lb chicken livers, nerves removed
1/2 tsp salt
1 c chicken stock (approximate)
1 1/2 c sweet butter, softened and cut in pieces
3/4 tsp Cognac
1 1/4 tsp salt
3/4 tsp fresh white pepper
1/2 c heavy cream
Directions:
Directions:
With the slicing disk in place, stand the onion halves upright in the feed tube and slice. Combine onion slices, chicken livers and the 1/2 tsp salt in saucepan (do not use aluminum or the stock will discolour) with enough stock to barely cover. Bring to boil. Reduce heat and simmer covered for 10 minutes. Remove from heat and let stand for 10 minutes. Strain through a colander. With the metal blade in place, add onion-liver mixture, butter, Cognac, 1 1/4 tsp salt and the pepper. Process until smooth. Transfer to bowl and refrigerate for 15 minutes. Mix well and refrigerate again for 15 minutes. Mix well. Whip cream until stiff and fold into liver mixture. Pour into earthenware serving dish, seal with plastic and refrigerate.

 

 

 

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