chicken liver terrine bistro recipe

Mousse de Volaille: I hate this, always have, always will probably. That said it has its place, and this is the base recipe: 500 gram chicken liver 500 gram chicken breast 3 shallots 15cl brandy 3 eggs 45cl or 450ml heavy cream Black peppercorns Clean, marinate and season chicken mix. Cube both breasts and livers. Brunoise shallots, 3 eggs whole. Place breasts, shallots and eggs in food processor and pulse till creamy. Very slowly add the COLD cream. Finish with black pepper and sugar. Bake in water bath, 356 degrees for around 40minutes. For the port topping: 10 gram gelatin 400 ml porto Sugar, salt and pepper. Heat liqour with sugar and season. Add soften gelatin and dissolve. Cool slightly before pouring on top of ramekins with mousse. Cover and let sit over night.