Poultry Liver Terrine with Four-Spice Seasoning

Chicken liver, Dry white wine, Butter, Onion, Water, Gelatin, White pepper, Ground ginger, Nutmeg, Clove, Table salt, Black pepper

Cooking: 10 min. Braise: 15 min. Blend or grind: 4 min. Chill in the refrigerator: 6 h. Slice: 5 min. Fry: 5 min. Heat on the stove: 5 min. Cool down: 5 min. Mix: 5 min.

Rinse and dry the chicken liver (250 g), then cut it into small pieces. Finely chop the onion (100 g).

Melt the butter (110 g), set aside 90 g, and cook the onion in 20 g over low heat for about 10 minutes until soft.

Add the liver to the onion and brown it lightly without drying it out.

Pour in the dry white wine (200 g), add white pepper (0.5 g), ground ginger (0.5 g), nutmeg (0.5 g), clove (0.5 g), table salt (to taste), and black pepper (to taste). Cover and stew for about 15 minutes.

Cool the liver in the sauce until warm. Blend it with some sauce and the remaining butter until smooth, for 3–4 minutes.

Transfer the mixture to a mold and refrigerate it for at least 6 hours.

For a jelly topping, bloom the gelatin (5 g) in water (30 g), dissolve it as directed, and spread a thin layer over the chilled terrine.