TOP CUVÉE HOUSE TERRINE
Makes 1 terrine
Step 1: bread and butter pickles
Slice cucumbers and shallots, salt with 20g salt for 6 hours. Lightly toast spices, add vinegar and sugar. Bring to the boil and pour over cucumbers and shallots. Cool.
For the bread and butter pickles
Step 2: the terrine
Place the cleaned chicken livers into a Magimix and pulse. Add the eggs one at a time. Mix in the pork mince. Add the Armagnac. Slowly add the butter. Add the diced lardo. Add salt and pepper. Cook at 170°C in a bain marie for 1 hour 40 minutes or until cooked. Press and chill.
Serve with bread and butter pickles.
For the terrine