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: French-style peas, Rillettes stuffed mushrooms, Duet of creamed cauliflower and cabbage , Potimarron braised in meat jus, Cretan salad, ... See them all 647
Like these other recipes: Spinach and Comté Loaf, Potato Waffles with Smoked Salmon, Spaghetti with tomatoes and pesto, Pumpkin (or potimarron) soup, Marinated tuna with herbs, ... See them all 623
Like these other recipes: Home-made terrine of foie gras, Crème de foie gras, Foie gras cured in salt, Small foie gras pasties, Foie gras ballotine, ... See them all 5
Like these other recipes: Foie gras cured in salt, Crème de foie gras, Foie gras ballotine, Pâté de campagne, Home-made terrine of foie gras, ... See them all 6
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