Preparation: 30 min / Cooking: 60 min

Ingredients

One chicken weighing about 1 kg
250 g streaky bacon
200 g pork liver
4 eggs
50 g jarred truffles or truffle pieces
One dessertspoon flour
One glass of port; one glass of cognac
Ordinary or truffle-flavoured salt, pepper, nutmeg, several  juniper berries, several bay leaves, several bards of streaky bacon, powdered thyme.

Preparation

Line a terrine dish with the bards of streaky bacon.
Debone the chicken.
Process the chicken meat, streaky bacon and pork liver using a food mill (large grid).
Place these ingredients in a terrine dish and mix with two whole eggs, two
egg yolks, the flour, cognac, port, thyme, salt, pepper and nutmeg.
Half fill the terrine dish with the mixture.
Place the truffle pieces in the centre and fill the terrine dish completely
with the remaining mixture.
Cover with a bard of bacon, a bay leaf and the juniper berries.

Cook in the oven, in a bain-marie, at a steady heat for around one hour
(thermostat 7 - 210 °C).

Accompany with

Crozes Hermitage red, Saint Joseph red, Côte Rôtie, Cornas, Châteauneuf du Pape, Bourgogne white and red, Condrieu, Saint Joseph white, Saint Péray…