Saturday, 15 November 2014

The chicken liver terrine.

At last, a rustic mix of chicken livers, sausages, bacon ,with thyme, juniper berries, onions .plus the usual salt and cracked black pepper. This  was marinated overnight with a glass of Calvados and some Sherry. The next morning I added an egg and some  breadcrumbs to bind it all  together, then I wrapped Parma Ham  inside the tin,and filled it with the  mixture.
Put into the oven in a Bain Marie,and cooked for an hour at 185 o until any juices ran clear.
Then left in the tin to cool,and pressed down to compact it with some  tins.
Here is the result,which will be served with the damson chutney I made yesterday, plus some cornichons.