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Ingredients: 1/2 pound chicken livers 1/2 pint of heavy cream pinch of salt pinch of dried basil pinch of dried oregano big pinch of dried thyme pinch of white pepper 2 tablespoons of Madeira 3 tablespoons of truffle shavings additional truffle shavings for decoration Preheat oven to 375°. Butter an oven-proof terrine. Blend all ingredients in a food processor until very smooth. Pour the blended mixture into the terrine and decorate with the truffle shavings. Put buttered wax paper on top and then cover with aluminum foil. Bake in 375° oven in a bain-marie for 15 minutes or until soft but not firm. Do not overcook! Allow to cool and store in refrigerator.
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