Claude'S Terrine: Of Pork Liver & Potato

1. 1

   Soak the fresh liver in salted water for 1 hour.

2. 2

   while the liver is soaking, cook the potatoes in their skins until fork tender.

3. 3

   Grind the raw liver & pork belly using a small size plate- 6-8mm. Then grind the potatoes. The potatoes help clean out the grinder.

4. 4

   Mix the fat, liver, potatoes and seasoning together and then pass everything through the smaller plate to mix it well.

5. 5

   Pack the pate mixture firmly into a terrine (long loaf pan) lined with caul fat.

6. 6

   Bake in a bain marie (water bath) at 325'F for minimum one hour (inside temp should read 170'F); then remove from oven, and water bath, cover with plastic wrap and refrigerate immediately. Let cool completely before serving.

7. 7

   This terrine is delicious served with toasted pain au levain and sharp cornichons.

* Per serving · 4 servings · Values may vary.

No additional tips available.