| Greg's terrine de foies de volaille |
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This is an adaptation of a recipe of the same name in “Terrines Patés” by Norbert Prevot, published by Éditions S.A.E.P. in Colmar. I used to cook it when I was in Germany, but since moving to Australia I've had the greatest difficulty getting the ingredients, notably the pork fat—not something you'd expect to be difficult. This adaptation does what it can to adhere to the spirit rather than to the letter.
Confusingly, both the food and the form in which it is cooked are called “terrine”.
To cook this, you need a number of things:
A terrine, basically a form in which the meat is cooked. As the name implies, it's normally out of earthenware, but presumably a cake tin would do as long as it's watertight.
A bain-marie, a water bath in which the terrine is cooked.
Something to wrap the terrine in during cooking. Traditionally the terrine is lined with thin slices of pure pork fat (with no meat in it), but that's as good as unobtainable in Australia. The cooking temperature is low enough to use plastic foil, so that's what I use.
Some means of compressing the terrine while it is cooling. It will become somewhat spongy during cooking, and the compression improves the consistency.
The proportions are approximate, of course.
| quantity | ingredient | step | ||
| 750 g | chicken livers | 1 | ||
| 380 g | calf liver, or lamb if not available | 1 | ||
| 750 g | belly pork, unsmoked | 1 | ||
| 50 g | shallot | 1 | ||
| 75 ml | cooking brandy (“cognac”) | 1 | ||
| 250 ml | cooking port, madeira or similar | 1 | ||
| 2 | bay leaves | 1 | ||
| 2 | sprigs of thyme | 1 | ||
| 3 | eggs | 5 | ||
| 25 g | salt | 5 | ||
| 5 g | pepper | 5 | ||
| 2 | bay leaves | 7 | ||
| 2 | sprigs of thyme | 7 |
Cut the meat and calf liver into slices. Finely chop the shallot. Mix meat, liver, shallot, thyme and bay leaves and marinate with brandy and port for at least 6 hours, preferably overnight.
Fill a a bain-marie with enough water to reach about 2/3 the height of the terrine, and bring to the boil. Set the oven to 150°.
Take about 200 g of the chicken liver and fry in little oil until barely firm.
Mince the remaining meat and liver finely.
Beat the eggs and add with salt and pepper to the mix.
Line a terrine with plastic foil, add half the filling and then spread the fried livers along the middle:
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In the original recipe, the terrine is lined with thin slices of pork fat, and the liver pieces are also wrapped in a tube of pork fat.
Add the remaining mix and top with the sprigs of thyme and bay leaves. Cover with any rind left from the pork, place in the bain-marie and then place the bain-marie in the oven. Cook for 75 minutes.
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Remove the terrine from the bain-marie and compress the contents somehow while they're cooling:
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