16 shallots
½ cup vegetable or chicken stock
½ cup white wine
2 bay leaves
1 Tbs olive oil
Sea salt and freshly ground black pepper
Baguette to serve
1 Preheat the oven to 180C. Heat a fry pan, add the butter and cook the livers, then remove and chop roughly. Add the onion to the pan and cook until soft.
2 Mix all the rest of the terrine ingredients in a large bowl then pack into a 1.5-litre terrine mould. Cover with a lid or one layer of baking paper then one layer of tinfoil.
3 Stand the mould in a baking dish, pour in enough water to reach halfway up the sides and bake for 1 hour.
4 Remove from the water and allow the terrine to cool completely before turning out and slicing.
5 Peel the shallots and put into a pan that will fit them in a single layer. Pour over the stock and wine. Add the bay leaves and olive oil, then season. Cover the pan and cook gently for 40 minutes, adding a little more stock if necessary, then let cool. Serve with the terrine and warm baguette.
