Poultry's lever terrine
500g of liver of poultry,
500g of fresh bacon,
100g of breadcrumbs soaked in milk,
1 teaspoon of tapenade of olives,
1 package of jelly in the Madeira,
marinate 1 or 2 days fresh bacon chopped with tapenade
and a portion of truffles, Madeira, yellow wine, salt, celery salt, pepper.
Chop livers, sauté chopped shallots blond butter.
Mix the bacon, shallots, bread crumbs and eggs.
Switch all at the chopper and put in a slightly lined bowl of bacon bards.
Cook 1 h 30 to 2 h 00 at 200 ° C in a water bath and then remove the dish from the oven.
With a Clipboard in wood of the shape of the container, put pressure on the terrine to extirpate the fat.
If it is liquid, the dish is cooked.
Wait at least Unea½ h to be less hot grease and replace it with a yellow wine jelly.
Cool with a weight on the Board.
Store in refrigerator 2 to 3 days.
Recipe of Yvette Gonet