there is whole bunch of them... but you gotta have the right tools, that is a terrine - best - or a small enameled cast iron pot (Creuset) and, very important, the "four spices" (Quatre épices)
Originally Posted by benncool
I dont know if you see in the pic, the terrine has a small hole to let the steam out.. if you use a pot put a toothpick in btw the pot and lid..
This is my fav. I use 4 spices instead of allspice.
Here's to get an idea how is made. (i use bacon slices for wrapping, not that fat). When is done, let it cool a bit and put a weight on top of it for a couple of hours - it gives a nice shape and seals the moisture in - then take out of the pot.
Here's a simple receipe, quite good. Forget about the nutmeg, use 4 spices..
.. here's another one, i didn't try it (i hate curry!)
Well, you get the idea, just experiment... liver is cheap (good cognac is not)
but it will cost you an arm and a leg..