Chicken Liver Terrine

Preparation:

Preparation: Cut the lard into cubes and melt it in a pan. When the lard is melted, add the livers well removed from the gall, 1 sprig of thyme, 1 bay leaf, salt and pepper to the pan. Quickly blow it all up. When the livers are just cooked, add the shallots, brown them, remove the thyme and bay leaves, drain them, throwing away the cooking fat. Put the livers, lard and shallots in a bowl, add the port and leave to rest for an hour. Reserve 4 whole livers, pass the rest to the mixer to obtain an extremely smooth cream. Incorporate the butter worked in ointment and the three half-beaten egg whites, i.e. not too firm. Stir for a long time. Pour the preparation into a bowl lined with lard bars, interspersing the whole livers. Cover with a bard of lard, put in a cool place. This terrine, which must be pink, is served with a spoon dipped in hot water, accompanied by croutons. Can't be kept for more than 1-2 days. Bards of lard are thin slices of white, unflavoured, not very seasoned lard, generally used to protect some parts of the food from direct heat and to 'feed' what they contain.