lunch

Terrine de Foies de Volaille

Name: Terrine de Foies de Volaille
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1/2 teaspoon freshly ground black pepper; 1 pound fresh chicken livers, cleaned; 1/4 cup Cognac or brandy; Sel gris (gray salt) and cornichon for garnish; 1 teaspoon chopped fresh thyme leaves; 2 teaspoons minced garlic; 2 tablespoons green peppercorns, drained; 1/4 cup heavy cream; 1/2 teaspoon salt; 1 cup unsalted butter, softened (2 sticks); 1 cup chopped yellow onions

“If you want to add more gluten free recipes to your recipe box, Terrine de Foies de Volaille might be a recipe you should try. This recipe makes 6 servings with 433 calories, 14g of protein, and 38g of fat each. For $1.17 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista requires pepper, garlic, onions, and sel gris and cornichon. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Try Country terrine, Broccoli Terrine, and Ambrosia Terrine for similar recipes.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Pepper½ tsp
Chicken liverscleaned1 lb
Cognac¼ cup
Sel gris and cornichongray salt6 servings
Thyme leaves1 tsp
Garlic2 tsp
Peppercornsdrained2 tbsp
Heavy cream¼ cup
Salt½ tsp
Butter2 sticks, softened1 cup
Onions1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Trim livers of any fat or connective tissue.In a large saute pan, melt 4 tablespoons of the butter over medium-high heat.
2
Add the onions and cook, stirring, until soft, about 3 minutes.
3
Add the garlic and cook until fragrant, about 30 seconds.

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