Starters and nibbles — dried morels

Chicken liver terrine with cognac and morels

Name: Chicken liver terrine with cognac and morels
Prep time: 30 min
Cook time: 5 min
Yield: 8 servings
Cuisine: Swiss
Ingredients: 250 g chicken livers; 10 g dried morels; 3 dl dry white wine; 5 cl cognac; 1 shallot; 1/2 tsp thyme; 150 g butter; 1 tsp salt; 5 peppercorns black pepper

A smooth terrine made from chicken livers, perfumed with cognac and dried morels. Ideal on wholemeal toast as a refined aperitif.

Serves: 8 servings
Preparation: 30 min
Cooking: 5 min

Method

Place the morels in the white wine and leave them to steep for five to six hours. Drain them and set aside.
Clean the livers by removing the sinewy and stringy parts.
Pour the cognac into the soaking wine and bring to a simmer. Add the livers and leave them to cook for four to five minutes; they should keep a slightly pink centre.
Remove the livers from the liquid, discard the liquid and leave to cool completely.
Finely chop the thyme and morels after checking that no small stones are hidden among them.
In a terrine, work the softened butter with the livers, thyme, salt, pepper and chopped shallot. Blend until very smooth.
Fold in the chopped morels and mix thoroughly.
Divide the mixture into small moulds. Cover with cling film and place in the refrigerator.
You can keep this terrine for four to five days chilled. Serve on small slices of wholemeal bread, as a starter or canapé.