Comments on: Gateau de foie de volaille (smooth chicken liver terrine)

By: Jim

Jim — Sun, 09 Dec 2018 18:47:05 +0000

In reply to sean. Because of the low temperature and because this recipe calls for the use of the water bath, it should be fine to use plastic film for this preparation.

By: sean

sean — Sat, 08 Dec 2018 04:25:55 +0000

Hello Jim,

I have been enjoying this terrine at Le Pichet for close to a decade. It is one of my favorite dishes from the restaurant. I am so happy to have the recipe now. I am curious about using plastic film in the oven. I have a large roll of Reynolds 904 film at home. Will this stand up to the warm temperature of the oven/hot water bath. I would hate to ruin the dish with melted plastic. Any comments you have would be appreciated. Thanks!

By: Monica Legatt

Monica Legatt — Tue, 02 Jan 2018 18:54:52 +0000

In reply to Jim. Thank you and Happy New Year!

By: Jim

Jim — Mon, 01 Jan 2018 19:21:19 +0000

In reply to Monica Legatt. The water should be 1/2 to 2/3 the the height of your pan.

By: Monica Legatt

Monica Legatt — Mon, 01 Jan 2018 02:40:57 +0000

How deep does the water bath have to be? All the way up to the level of the chicken pate in the bread pan or lower like with a cheesecake?

By: Jim

Jim — Fri, 10 Oct 2014 15:32:24 +0000

In reply to Daniel Bridges. I remember the time that you spent with us, thanks for writing! Jim

By: Daniel Bridges

Daniel Bridges — Thu, 09 Oct 2014 17:14:12 +0000

Jim,

I worked for you when I was fresh out of culinary school back in 2000 just after you opened. You helped me set the standards for everything I have done in my career. This chicken liver terrine was one of the things I have always remembered to this day. Thank you for helping me become the Chef I am today.

Thanks
Daniel Bridges
Chefdanbridges@yahoo.com

By: Marlene

Marlene — Mon, 12 May 2014 22:52:27 +0000

In reply to Jim. Thank you!

By: Jim

Jim — Mon, 12 May 2014 19:30:24 +0000

In reply to Marlene. I think the problem with the recipe is corrected now...dont know what happened!

By: Marlene

Marlene — Mon, 12 May 2014 08:11:03 +0000

Thanks so much for posting these recipes, Jim! I’m anxious to make the chicken liver terrine at home – it’s a long-time favorite – but something strange has happened to this page and it now has the most complicated recipe of all time where the terrine recipe should be. 😉 Could you repost the terrine recipe? Thank you!