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Add a photoServings: 12
Ingredients
- 1 lb chicken, livers, cleaned
- 4 whl egg
- 1 lb butter, melted
- 4 x shallot, diced
- 1 1/2 ounce Madeira
- 1 1/2 ounce port
- 1 1/2 ounce brandy
- 2 sprg thyme
- 1 pch salt
- 1 pch pepper
- 1 pch sel rouge
Directions
- Preheat oven to 320 degrees Fahrenheit.
- Clean the livers, picking any pcs and obvious veins out of them. Allow them to come to room temperature along with the Large eggs and butter. Combine the Madeira, Port, Brandy, shallots, and thyme in a small saucepan over a medium heat and reduce till the liquid is almost syrupy. Once the livers, butter and the Large eggs are at room temperature combine them with the reduction and puree in batches in the bar blender. Add in the sel rouge and seasoning.
- Press the mix through a fine chinois or possibly sieve, then pour into plastic wrap or possibly parchment-lined terrine molds or possibly ramekins. Place foil over each terrine and place it in a roasting pan filled half way with hot water. Cook in the oven for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 368 | |
| Calories from Fat 318 | 86% |
| Total Fat 36.02g | 45% |
| Saturated Fat 20.99g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 270mg | 11% |
| Potassium 88mg | 3% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.69g | 0% |
| Protein 7.0g | 11% |
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