Chicken Liver Terrine

Yield: 2 lb (1 kg)





1 lb

50 g

Chicken livers


8 fl oz

250 mL

Heavy cream



Eggs, lightly beaten


2 oz

60 g


2 tsp

10 mL



12 tsp

2 mL

White pepper

112 fl oz

50 mL


as needed

as needed

Caul fat or thin


slices of pork

fatback for lining


the mold


Per 1 ounce:


Calories, 60; Protein, 4 g; Fat, 4 g (57% cal.); Cholesterol, 105 mg;

Carbohydrates, 2 c

; Fiber, 0 g; Sodium,

170 mg.

Soak, rinse, liquefy, and strain the livers, following the procedure on page 855.

Mix in the remaining ingredients, except caul fat, until smooth. If necessary, strain to eliminate lumps.

If possible, cover and refrigerate this mixture overnight. This helps eliminate air bubbles that may have gotten in and allows the flour to absorb moisture.

Line a terrine mold with the caul or fatback, or grease it very generously with butter or lard.

Cover with foil. Bake in a water bath at 300°F (150°C) until set. The water in the water bath should come up to the same level as the liver mixture. Cooking time will depend on the size and shape of the terrine; approximate time is about 2 hours. Check it periodically after about 1V2 hours so it does not overbake.

Remove from the water bath and cool on a rack. Refrigerate overnight or longer. Unmold and slice, or serve directly from the terrine.


Substitute calf liver or pork liver for the chicken liver.

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