Foies de Volailles Terrine

At Craigie Street Bistrot, we have a separate section on our menu for out terrines du jour. But they don't have to be something you only treat yourself to when you dine out. They make a great accompaniment to your home cooked meals as well. Here's how to make a traditional Lyonnaise style terrine:

Ingredients:
1 cup stock or water
3 slices stale white bread with crust removed - crumbled or chopped
1 clove garlic crushed to a paste
1 lb. livers (can be duck, rabbit, chicken, squab or a combination)
1/3 lb. beef marrow (optional)
salt, pepper, four-spice (quatre épices), paprika
3 eggs
½ cup heavy cream
2 tbsp Armagnac

Combine stock or water with dried bread and garlic and cook over low heat stirring continuously so as not to brown until it is a paste. Grind livers, marrow, with bread paste, by putting through a food grinder or pulsing in a food processor. Pass through fine mesh sieve, discarding remnants. Whisk in eggs, cream, Armagnac, and seasonings. Butter a mold or terrine and line with parchment paper. Pour in mixture. Immerse mold in a bain mairie or water bath. Cover and cook in preheated 325 degree oven approx. 1 hour or until a cake tester comes out just clean.   Let rest until room temperature. Refrigerate and serve terrine well chilled on toasted country bread.