Poultry terrine (quick and always successful!) . Clean the chicken or turkey liver, dry it and chop it a little bit. Sauté in oil with a chopped onion, sage and thyme. Transfer the liver to a sieve, collect the juices, extinguish the roast stock in the roasting pan with cognac and white wine. Add drained juice and chopped tarragon , cook until thick. Mash liver and tarragon ossw in hand mixer, stir in cream cheese, chopped garlic clove and green peppercorns. Season with salt. Season heartily with pepper and nutmeg. Fill into a small ceramic or earthenware dish, smooth, garnish with thyme sprig and sage leaf or other. Tie with foil, keep in refrigerator.”
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