Pour the liver pate into a 3-cup oval casserole. Chill it in the refrigerator, uncovered, until it sets up and is firm, about 1 hour.

Though they might not be the most common choice these days, organ meats like chicken livers have been a popular choice in food from around the world for generations. Thrifty old-school cooks made the ...

Separate each liver into two parts and sprinkle them with salt and pepper. Set aside. Heat 2 tablespoons butter or duck fat in a large skillet over medium-high heat.

Soak livers in milk and half of the salt for 12 to 24 hours to draw out any remaining blood and impurities, drain well and pat dry. Place the livers and all of the remaining ingredients, except ...

Mold chopped liver on top of aspic – reserving balance of aspic. To serve: place pan in a dish of hot water for 5 seconds and unmold. Whip reserves aspic and decorate around the mold. Serves 6.

Add the liver mixture. Smooth it out with a small spatula. Decorate the top with the thyme and bay leaves. Cover the terrine. Place it in the water bath in the oven for 1.5 hours.

Although it might not be as common, this French dish is meant for charcuterie boards and will offer a textural contrast to ...