I first made this terrine a couple of decades ago, as I explained in The Colour of Food, where it appears as duck terrine:
220g chicken livers
The order of the instructions here is a bit different from what's in my book, because this time I did
No need to clean or rinse processor bowl between these steps - do it after you've chopped the livers.
(It really does need to be kept overnight to let the flavours develop.)
- Take out of refrigerator at least an hour ahead of serving. Turn out onto a serving plate and slice as required.
Those pretty yellow slices on the side in the photo are mustard fruits - you can buy them in Italian delis. Quince paste is good too. I served this for lunch with a papaya, pear, beansprout and baby spinach salad.