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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 1 |
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A trippy app 4 a trippy gang Ingredients:
1 pound chicken livers |
1/2 pound fat back, rinced and diced |
6 anchovies, washed and squeezed |
1/2 teaspoon white pepper |
1/2 teaspoon black pepper |
1/2 teaspoon marjoram |
1/2 teaspoon salt, to taste |
1/2 ounce brandy, to taste |
5 whole eggs |
1/2 cup flour |
1 cup heavy cream |
*excess brandy will make bitter |
Directions:
1. Soak the chicken livers in milk overnight. Next day wash, drain and
2. clean all nerves. Squeeze dry.
3. Puree fat back in robot coup, if doing more than 1 recipe at a time,
4. do each recipe separately, then combine after done with robot coup.
5. Slowly add anchovie and then slowly add chicken livers,
6. scraping down as you work. Add seasonings and then brandy.
7. Add eggs one at a time. Finish with flour, remove from robot coup.
8. Stir in the heavy cream, making sure that there are no bubbles
9. created. Fill into a terrine lined with fat back, cover with plastic and
10. rest in refrigerator overnight. Cook in bain-marie at 325 degrees.
11. Cool at room temperature. Finish in refrigerator. Remove from
12. terrines, wrap & label. Freeze very well.
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