Ingredients
Base recipe = 8 appetizer servings. Change to auto-scale ingredients.
- 2 lb veal liver, cut in chunks
- 2 large eggs
- 1/2 cup heavy cream
- 1 cup (8 oz) unsalted butter, divided
- 1 cup freshly grated Parmesan
- 1 large onion, chopped
- 1 tbsp extra-virgin olive oil
- 1/2 cup dry Marsala wine
- 1 shot cognac
- Sea salt & black pepper
- 1 large potato, cut into wedges (for toasting)
- 1 small bunch mâche (lamb’s lettuce)
- 1 tbsp 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 |
