Poultry Liver Terrine Recipe

Ingredients:

• 1 lb. poultry liver
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 tsp. dried thyme
• 1 tsp. salt
• 1 tsp. black pepper
• 1 cup heavy cream
• 2 eggs
• 1/2 cup bread crumbs
• 2 tbsp. butter

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Put the poultry liver in a food processor and pulse until smooth.
3. In a pan, cook onion and garlic until the onion becomes translucent, then add white wine, dried thyme, salt and pepper; cook everything along for five more minutes on low heat.
4. Remove from the heat and pour it into the food processor with the liver, and mix until everything is smoothly blended.
5. Add heavy cream, eggs and bread crumbs, and continue to mix until everything is thoroughly combined.
6. Grease a loaf pan with butter, then pour the mixture into the pan and smooth it out.
7. Cover the pan with foil and place it in a deep baking dish.
8. Add water to the baking dish until it reaches halfway up the sides of the loaf pan, then bake it all together in the oven for 45-50 minutes.
9. Remove the pan from the oven and let it rest for 15 minutes before removing the terrine from the pan and slicing it.

Serving Suggestions:

• When it comes to serving, arrange the slices on a plate with crackers, toast, or sliced baguette.
• Add a mustard sauce or as per your taste.
• The terrine can be refrigerated for up to four days, it can be kept in airtight container.

Verdict:

This poultry liver terrine has a smooth texture and flavourful taste, the thyme and white wine adds a delicate and earthy flavour to the terrine. It is a perfect appetizer for your dinner party or any special occasions.