Difficulty: Beginner [1/5]
Start by separating the lobes from the poultry livers and placing them in a bowl of cold water. Add 1 teaspoon of salt, soak for 15 minutes, then drain. Transfer to a fresh bowl, cover with milk, and marinate for 30 minutes. Drain thoroughly, place in a terrine, and season with cognac, salt, and pepper.
Preheat the oven to 120°C (thermostat 4). Position the terrine in a bain-marie, cover, and bake for 40 minutes. Remove from the oven, cool completely, then drain the livers in a colander.
Reserve 6 intact liver pieces. Purée the rest in a blender, add the soft butter, and blend for 10 more seconds until smooth.
Oil 6 ramekins lightly. Fill each halfway with purée, add a reserved liver piece in the center, top with remaining purée, press gently, and chill for at least 2 hours.
Unmold onto small plates and serve with a crisp green salad garnished with chopped herbs.
Chef Huber's Culinary Ideas
