A rich, dense terrine made from alternate layers of chicken liver farce and thin strips of partridge, Partridge Terrine.is best kept for a day or two before eating. Serve Partridge Terrine with a green salad and crusty bread for a light lunch or with toast triangles for a first course.
1 oz. plus
1 teaspoon butter
1 large onion, finely chopped
1 garlic clove, crushed
12 oz. chicken livers, chopped
3 oz. fresh breadcrumbs
2 tablespoons chopped fresh parsley teaspoon ground allspice
1 teaspoon salt
5 teaspoon black pepper
2 fl. oz.
½ cup brandy
1 egg, lightly beaten
3 partridges, trussed, larded, roasted and meat removed from the bones and cut into thin strips
6 streaky bacon slices
In a medium-sized frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Using a slotted spoon, transfer the-onion and garlic mixture to a large mixing bowl. Set aside.
Add the chicken livers to the pan and fry, stirring occasionally, for 3 to 4 minutes or until they are tender but still slightly pink inside.
Remove the pan from the heat. Using the slotted spoon, transfer the chicken livers to the bowl with the onion mixture. Add the breadcrumbs, parsley, allspice, salt, pepper and brandy and mix well. Stir in the egg and set the mixture aside.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease a 2-pint terrine or ovenproof dish. Spread a layer of the chicken liver mixture on the bottom of the terrine.
Cover with a layer of partridge strips. Continue making layers in this way until all the ingredients have been used up, ending with the chicken liver mixture. Arrange the bacon in criss-cross fashion on top. Cover the terrine with aluminium foil. Place the terrine in a large roasting tin half filled with boiling water and place the tin in the oven. Bake for 1 to ½ hours or until the mixture has shrunk slightly from the sides of the dish.
Remove the terrinc from the oven and let it cool to room temperature. Place the terrine in the refrigerator to chill for at least 6 hours.
Unmould the terrine on to a serving dish. Cut into slices and serve.