Chicken Liver Pate
- 300 grams Chicken liver
- 150 grams Pork liver
- 300 grams low fat Pork
- 300 grams fresh Bacon
- 2 teaspoons sweet ground paprika
- 1 generous pinch Ground allspice
- 1 generous pinch ground ginger
- ½ teaspoon crushed peppercorns
- 1 teaspoon freshly chopped Basil
- ½ teaspoon freshly chopped thyme
- ½ teaspoon freshly chopped rosemary
- 2 centiliters Armagnac
- 2 slices white bread (crust removed)
- 2 shallots
- 1 garlic
- 4 tablespoons Whipped cream
- 1 egg white
- Fat (for the loaf pan)
Rinse the liver, pat dry and free of excess tendons and skin. Rinse the pork, pat dry and trim. Cut the bacon, liver and meat into strips and place on a baking sheet. Sprinkle with the spices and herbs. Place the sliced bread over the mixed meat. Pour the Armagnac over the white bread. Peel the shallots and the garlic and finely chop. Whisk the cream with the egg white, add the shallots and garlic, mix well and spread over the bread. Cover and let sit overnight in the refrigerator.
The next day, preheat the oven to 140°C (approximately 300°F).
Process the liver mixture through the finest setting of a meat grinder, then stir over an ice bath until smooth. Season with salt and spread in a greased loaf pan. Wrap in tin foil and place in a roasting pan or deep baking sheet. Pour in hot water (80°C) (approximately 175°F) to about 3 cm (approximately 1 inch). Cook for about 50 minutes. Let the cooked terrine rest for about 1 day in the refrigerator.
To serve, remove from the mold and cut into slices. Serve with a fresh salad and bread.