Poultry Liver Terrine in Glass

Boil the butter with thyme, marjoram, nutmeg and garlic and skim. Put the liver through the finest disc of the meat grinder. Mix the egg, liver, butter, cognac, port and Madeira in a hand mixer and then pass through a sieve. Season the mixture with a little salt and freshly ground pepper and pour half of it into smooth whisky glasses. Place the glasses in a water-filled dish and poach in a bain-marie at 85 °C for about 30 minutes.

Place in the refrigerator to cool.

Soak the gelatine in cold water. Heat the clear soup a little and let the gelatine melt in it. Season with a splash of Madeira and chill on ice. Just before it sets, fill the jelly about 1 cm high on top of the chicken liver terrine. Chill repeatedly in the refrigerator.

To serve, toast the bread, cut lightly and clip to the glasses.

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