| Start 4 days before serving. Remove the membranes
of the liver. Open the lobes to trim. Rub with coarse salt. Leave in the
refrigerator for 24 hours. Wash the liver under running water to remove
the salt then wipe dry. Put into a large bowl with the ground black pepper
and 1/2 teaspoon of Four spices. Rub well with the spices. Pour in the
Armagnac and the same amount of port. Chill for 48 hours in the refrigerator.
Take out. Do not drain. Wrap up with the caul then put into an earthenware
or a glass baking dish. The pan should not be too large because the port
should cover the liver completely. Dissolve 2 teaspoons of powdered aspic
in the port before pouring it. Cover. Put into a moderate oven, preheated
for 15 minutes. When the liquid starts simmering, turn down the heat, take
the liver out and put into a terrine dish. Pack down well. Top with a small
weight. Leave to cool completely. Cool the sauce too before skimming the
fat off. Pour the sauce into the terrine dish which has been cooled down
for 12 hours. Keep for 12 hours before serving. The terrine really needs
24 hours to develop its full flavour.
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Ingredients:
1 liver, weighing 1 1/2 lbs to 13/4 lbs 2 tbsp sea salt 1 pork caul 1/2 bottle red port 2 small glasses Armagnac 1 packet powdered aspic black pepper, Four spices Preparation Time 30 mn
Tip: France (Aquitaine) Wine:
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