Lucien Tendret's Chicken Liver Terrine with Crayfish Sauce and Champagne Zabaglione

Credit: Didier Loire
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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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