Liver terrina from A16: Food + Wine by Nate Appleman and Shelley Lindgren and Kate Leahy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on April 08, 2014

    The flavour and texture is very good. A couple of problems with the recipe as I see it. They tell you to make way, way too much pork fat. You only need 1/3 cup for the recipe and as it says, you have about 2 cups left over so why use a pound of back fat when clearly 4 oz is plenty. Likewise when you mix the blood, cream and the fat together you have way too much for the recipe. The recipe calls for using one cup and I had a good cup left over. They say you may need some of it if the mixture is too stiff but my mixture wasn't even near too thick. I think you only need 2/3 of that mixture to be safe. Now the big problem I had: I put the slop into the Kitchen Aid food processor (I was afraid it was too thin) and turned it on. Yikes the mixture started coming out where the lid and body met. So, I transferred the whole lot to my Vitamix and that was perfect. Got a very nice smooth mixture which I don't think you can get with a food processor.

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