Chicken Liver Terrine with Bacon

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Chicken Liver Terrine with Bacon
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
1
Ingredients
700 grams Chicken liver
350 grams green Bacon
3 Anchovy fillet (in oil)
30 grams butter
30 grams Pastry flour
250 milliliters Whipped cream
125 milliliters chicken stock
2 shallots
2 eggs
salt
freshly ground peppers
¼ teaspoon ground ginger
150 grams chopped Pistachio
How healthy are the main ingredients?
Whipped creamPistachiogingershalloteggsalt

Preparation steps

1.

Heat the butter until foamy in a saucepan, stir in the flour and cook briefly. Pour in the broth while stirring, then add the cream and bring to a boil. Remove from the heat and let cool slightly.

2.

Trim and chop the liver and cut the bacon into pieces. Peel the shallot and coarsely chop. Process the liver, bacon and shallot through the finest setting of a meat grinder and mix with the eggs and the béchamel sauce. Season with salt, pepper and ginger.

3.

Pour the mixture into the terrine mold. Cover with aluminum foil and place in a large baking dish filled with hot water. Bake in the oven at 180°C (approximately 350°F) for about 1 hour. Turn off the oven and let the terrine sit for about 20 minutes in the cooling oven.

4.

Let cool completely, then turn out from the mold and sprinkle with pistachios. Slice and serve on plates.