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Combine the milk, peppercorns, brandy, Madeira, allspice, garlic, bay leaves, and curry powder in a large bowl.
Add the chicken livers and foie gras.
Refrigerate, covered, for 24 hours.
Remove the chicken livers, foie gras, and reserve.
Discard the marinade.
Mix the chicken livers, foie gras, butter, egg yolks, and heavy cream until smooth in a blender. Sieve the mixture and season to taste.
Line a terrine mold with plastic wrap and pour the mixture into it.
Cook for 40 minutes in a hot water bath, making sure the water stays below 182 degrees F.
Remove and chill.
Preheat a broiler to high and toast the bread on both sides.
Remove the crusts then slide a sharp knife between the toasted edges so you have 8 pieces of bread toasted on one side. Cut each piece into four triangles and toast under the broiler with the untoasted slices facing up, until golden.
(Serves 4)
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