Directions:
- Soak the chicken livers in milk overnight. Next day wash, drain and
- Clean all nerves. Squeeze dry.
- Puree fat back in robot coup, if doing more than 1 recipe at a time,
- Do each recipe separately, then combine after done with robot coup.
- Slowly add anchovie and then slowly add chicken livers,
- Scraping down as you work. Add seasonings and then brandy.
- Add eggs one at a time. Finish with flour, remove from robot coup.
- Stir in the heavy cream, making sure that there are no bubbles
- Created. Fill into a terrine lined with fat back, cover with plastic and
- Rest in refrigerator overnight. Cook in bain-marie at 325 degrees.
- Cool at room temperature. Finish in refrigerator. Remove from
- Terrines, wrap & label. Freeze very well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2334.07 Kcal (9772 kJ) | ||
| Calories from fat | 1349.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 149.89g | 231% | |
|---|---|---|---|
| Cholesterol | 2755.99mg | 919% | |
| Sodium | 4940.11mg | 206% | |
| Potassium | 1006.77mg | 21% | |
| Total Carbs | 150.01g | 50% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 15.78g | 63% | |
| Protein | 101.96g | 204% | |
| Vitamin C | 46.7mg | 78% | |
| Iron | 50.4mg | 280% | |
| Calcium | 484.7mg | 48% | |
| Amount Per 100 g | |||
| Calories | 201.5 Kcal (844 kJ) | ||
| Calories from fat | 116.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 231% | |
|---|---|---|---|
| Cholesterol | 237.93mg | 919% | |
| Sodium | 426.49mg | 206% | |
| Potassium | 86.92mg | 21% | |
| Total Carbs | 12.95g | 50% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.36g | 63% | |
| Protein | 8.8g | 204% | |
| Vitamin C | 4mg | 78% | |
| Iron | 4.4mg | 280% | |
| Calcium | 41.8mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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