Try this Chicken Liver Terrine recipe, or contribute your own.
Suggest a better description1 Wash the liver carefully in cold water. Wipe dry, then chop with the pigs throat. Mix together thoroughly. Season, then mix again. 2 Cut the strip of fat to line the base and sides of a terrine dish, then put in the mixture. Put another strip of fat on the top, then put the lid on the terrine. 3 Cook the terrine in a bain-marie in a hot oven for 1 hour (gas mark 6 / 400F / 200C). 4 Leave the terrine to cool before putting it into the refrigerator. Eat the following day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 6 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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