Lucien Tendret's Chicken Liver Terrine with Crayfish Sauce and Champagne Zabaglione
- 7 ounces chicken livers (200 g)
- 3 whole eggs, 2 1/4 ounces (65 g) each
- 4 egg yolks
- 2 3/4 cups milk (64 cl)
- 1 1/2 ounces beef marrow (40 g)
- 1/2 garlic clove
- 3 cups crayfish stock, half-reduced (75 cl)
Step 1: Light Liver Cake
Warm up the milk with half of the garlic clove.
Put the livers, eggs, egg yolks, beef marrow, and half-reduced crayfish stock into a blender. Add the warm milk, filtered through a fine-meshed chinois, and blend until smooth.
Filter the entire mixture through a fine-meshed chinois and refrigerate for 12 hours, then skim the foam from the surface.
Butter the terrine cups, fill with the mixture, and put in a double-boiler on the range for 30 minutes to warm slowly. Bake in a 210°F (100°C) oven for 25 minutes.
Step 2: Crayfish Sauce
Separate the heads and tails of the crayfish. Keep the heads for another recipe, and roast the tails in a cast iron pot with a few drops of olive oil for 3 minutes. Remove from the heat, add the crushed, unpeeled garlic cloves and half a bunch of parsley, cover with a wet cloth, and infuse for 15 minutes. Shell the tails.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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