3 sticks (3/4 pound) plus 4 tablespoons unsalted butter, at awesome 70 degrees, reduce tablespoons
2 pounds chicken livers, cleaned
Kosher salt and freshly ground pepper
Cornichons and toasted sourdough bread, for serving
Steps to make this recipe
Inside a medium saucepan, combine the sugar using the water and simmer over moderate heat, without stirring, until an amber caramel forms, 8 minutes. Add some shallots and stir well, adding the Cognac. Cover and simmer over low heat, stirring from time to time, before the caramel dissolves and also the shallots are soft, about ten minutes. Spread the mix inside a large dish and refrigerate for 25 minutes.
Inside a large skillet, melt some tablespoons butter. Add some chicken livers and season with pepper and salt. Prepare over high temperature until firm on sides and deep pink within the center, about 3 minutes per side. Transfer the livers as well as their juices to some shallow dish and let awesome to 70 degrees. Refrigerate the livers for 25 minutes.
Inside a mixer, combine the livers using the shallot mixture and process until pureed. Using the machine on, progressively add some remaining 3 sticks of butter until completely incorporated. Strain the puree via a fine sieve set on the large bowl. Season with pepper and salt.
Line a 4-cup terrine or loaf pan with sheets of plastic wrap, departing a 3-inch overhang throughout. Scrape the puree in to the terrine and canopy tightly using the overhanging plastic wrap. Refrigerate until very firm, a minimum of overnight and for approximately five days. Unwrap the terrine and switch it on the platter. Serve chilled, with cornichons and sourdough toasts.
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