Chicken Liver Terrine with Madeira Sauce

Remove the sinews and veins from the liver, then coarsely chop. Mix with the pickling salt.

Remove the skin from the onion and chop finely. Saute in the butter until translucent. Cool.

Finely grind the onion and liver in a blender jar or with a hand blender. Pass through a sieve into a suitable bowl.

Sift the flour over the liver puree. Stir in one egg at a time. Stir in cream, milk and Madeira (1). Season the mixture heartily with pepper, salt, nutmeg and rosemary.

Line a tureen or pie dish (quiche dish) with plastic wrap. Put the quantity in it and close it with foil. Place the give in a larger ovenproof container. Pour enough boiling water around it so that it is about halfway in the water bath.

Poach the terrine in the stove heated to 160 degrees on the second rack from the bottom for about 30 minutes until the quantity is firm to the bite. Set the terrine aside to cool.

Cook the brawn powder according to the instructions on the package, replacing some of the water with Madeira (2). Cool the sulz until it is just before it gels. Pour over the cooled terrine form.

You can also cut the terrine into slices and drizzle them with brawn, but you will have to bring them to the table soon.

Garnish with onion rings, silver onions and cornichons. Serve with fresh Parisian bread or toast.

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