Foie gras en terrine: the veins are removed from the liver by hand, so conserving as many large pieces as possible which are then cooked and arranged in terrines. These famous pieces give a marbled texture. | ![]() |
Terrine de foie gras (this recipe): the whole liver is put through a vegetable mill producing a smooth texture, even if a number of livers are used. | ![]() |
Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
---|---|---|---|---|---|
Whole recipe | 60 RDI=20 % | 20 RDI=2 % | 230 RDI=30 % | 2,370 RDI=120 % | 9,900 RDI: 120 % |
Per 100 g | 10 RDI=4 % | 3 RDI=0 % | 40 RDI=7 % | 450 RDI=20 % | 1,890 RDI: 20 % |
Like these other recipes: Sliced chicken with mushrooms and broccoli, Baked eggs with chicken and spinach, Rolls of fish in smoked ham, Caesar salad, Avocado with gravlax, ... See them all 647
Like these other recipes: Cabbage and cheddar quiche, Escalope cordon bleu, Eggs Arsène, Mini Mont d'Or fondue with "spuds in blankets", Tagliatelle New Zealand style, ... See them all 623
Like these other recipes: Foie gras ballotine, Foie gras cured in salt, Pâté de campagne, Home-made terrine of foie gras, Rabbit terrine, ... See them all 6
Like these other recipes: Small foie gras pasties, Crème de foie gras, Home-made terrine of foie gras, Foie gras cured in salt, Foie gras ballotine, ... See them all 5
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
The 1 comment already posted on this recipe