Ingredients
Base recipe = 8 appetizer servings. Change to auto-scale ingredients.
- 900 g veal liver, cut in chunks
- 100 g large eggs
- 120 g heavy cream
- 227 g unsalted butter, divided
- 100 g freshly grated Parmesan
- 180 g large onion, chopped
- 15 g extra-virgin olive oil
- 120 g dry Marsala wine
- 30 g cognac
- 4 g sea salt & black pepper
- 300 g large potato, cut into wedges (for toasting)
- 40 g mâche (lamb’s lettuce)
- 15 g balsamic glaze
Preparation
- Sweat & sear: In a saucepan, sauté onion with half the butter until soft and golden. Add liver; cook until moisture evaporates and edges caramelize lightly.
- Deglaze: Add Marsala and cognac; ignite briefly to burn off alcohol. Season with salt and pepper.
- Purée: Blend warm mixture with remaining butter, Parmesan, and cream until perfectly smooth. Pass through a fine sieve; whisk in eggs.
- Bake: Pour into a terrine mold. Cover tightly and place in a 250°F (120°C) water bath for ~60 minutes, until just set. Cool, then refrigerate overnight.
- Serve: Unmold and slice. Plate with toasted potato wedges, a nest of mâche, and a light drizzle of balsamic glaze.
| Calories | ~340 kcal |
| Protein | ~16 g |
| Fat | ~26 g |
| Carbohydrates | ~7 g |
| Sodium | ~320 mg |
