Chicken Liver Terrine


  • 1 1/2 lb (750 g) chicken livers, trimmed of any connective tissue
  • Milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 1/2 cups heavy cream
  • 1 egg
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • Toasted baguette slices or crackers
  1. The night before you bake the terrine, combine the chicken livers in a shallow bowl with milk to cover. Cover and refrigerate overnight.
  2. The next day, preheat an oven to 375°F (190°C). Drain the chicken livers and place in a food processor fitted with the metal blade or in a blender.
  3. Add the salt, white pepper, cream and egg. Process or blend on high speed until smooth, about 1 minute.
  4. Strain the liver purée through a medium-mesh sieve into a bowl, to remove any fibrous matter.
  5. Then pour the strained purée into a 9 1/2-by-3 1/2-by-3 1/2-inch (24-by-9-by-9-cm) terrine.
  6. Lay the thyme sprigs and the bay leaves on top as a garnish. Cover the terrine with its lid or aluminum foil.
  7. Place it in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the terrine.
  8. Bake until a knife inserted into the center comes out clean, about 45 minutes.
  9. Remove the baking pan from the oven and then remove the terrine from the baking pan. Uncover and let cool. Then cover and refrigerate overnight.
  10. Cut into slices and serve chilled or at room temperature. Accompany with toasts or crackers.


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