Aunt Fernande's chicken livers terrine

Ingredients

The tomatoes concassée

Blanch and deseed the tomatoes. Dice them finely.

Simmer the fine-cut onions and the crushed and chopped garlic in olive oil.

Before browning them, add the tomatoes, the bunch of mix herbs, the sugar, the salt and the pepper.

Cook it slowly during 30 to 40 minutes.

Chicken livers terrine

Preheat the oven at 160°C (gas mark 5-6).

Mince the ham and chop the garlic and the parsley. Put them in a large bowl.

Add the livers, the eggs, the brioche, the milk and the cream. Smash it with a hand-blender during 5 minutes. The consistency must be liquid.

Pour it in few small moulds or in one large mould and cook it in the oven for 15 to 20 minutes around.

We serve this terrine with tomatoes concassée, but it is also very good with a crayfishs or mushrooms cream… Once you’ve tried it, you just love it, word of RPF, Rostang Père & Filles !

Aunt Fernande’s chicken livers terrine… No matter who is the aunt, what matters is that this starter is delicious, extremely simple et very cheap! The only thing, ladies and gentlemen, is not to be afraid by livers.