Chicken Liver Terrine
A delicate terrine of chicken liver, butter, and herbs
Ingredienti
- fegato di pollo600 g
- burro40 g
- cipolla1 pz
- cognac2 cucchiaio
- timo2 rametti
- panna200 ml
Istruzioni
Preheat the oven to 180–200 °C.
Prepare the onion and chicken liver: chop, boil or fry the components that require pre-cooking.
Layer the chicken liver and onion in a dish, or arrange them as an even mixture.
Add the cognac, thyme, butter, and cream as a topping, along with the cheese, sauce, or aromatic element.
Bake until the surface is golden brown and the inside is fully cooked.
Allow the dish to rest for 5–10 minutes and serve.
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