French
Chicken Liver Terrine
Tender chicken liver terrine with butter and herbs
Time60 min
Servings6
Calories131 kcal
LevelHard
Ingredients
- chicken liver600 g
- butter40 g
- onion1 pcs
- cognac2 tbsp
- thyme2 sprigs
- cream200 ml
Instructions
1
Preheat the oven to 180-200°C.
2
Prepare onion and chicken liver: cut, boil, or saute the components that need precooking.
3
Arrange chicken liver and onion in the dish in layers or as an even mixture.
4
Add cognac, thyme, butter and cream as the topping, cheese, sauce, or aromatic part.
5
Bake until browned on top and fully cooked inside.
6
Let the dish rest for 5-10 minutes and serve.
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