Last modified on: June 2nd 2015
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
14 hours 53 min. | 2 hours | 15 min. | 17 hours 8 min. |
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. | ![]() |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
4,731 Kcal or 19,808 Kj | 120 gr | 35 gr | 452 gr |
237 % | 46 % | 3 % | 69 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
451 Kcal or 1,888 Kj | 11 gr | 3 gr | 43 gr |
23 % | 4 % | <1 % | 7 % |
Per | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,365 Kcal or 9,902 Kj | 60 gr | 18 gr | 226 gr |
118 % | 23 % | 2 % | 34 % |
![]() | Salt: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Sautéed green vegetables, Potimarron braised in meat jus, Gnocchi alla romana, Pollack fillet baked with rice and vegetables., ... All |
![]() | Pepper: You can get more informations, or check-out other recipes which use it, for example: Vegetable pie, Pan-fried scallops and chanterelles with Noilly Prat sauce, Béarnaise sauce, Brussels sprout salad, Meatballs, ... All |
![]() | "Quatre-épices" spice blend: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Foie gras cured in salt, Home-made terrine of foie gras, Crème de foie gras, Rabbit terrine, ... All |
![]() | Raw foie gras: You can check-out other recipes which use it, like for example: Foie gras cured in salt, Crème de foie gras, Home-made terrine of foie gras, Small foie gras pasties, ... All |
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