I winged it making a lamb liver terrine for Charcutepalooza.  I read lots of warnings about keeping the ingredients cold while making it. This prevented the emulsion from breaking, resulting in a smooth and luscious texture. The terrine’s shape became nice and firm while chilling overnight in the fridge, and there was no hint of graininess. I didn’t have one of those cute terrine pans, but the bread loaf pan worked in a pinch.

How did it taste? Good, but it could have been better. You see, I adore mustard, and I got a little carried away with it. In hindsight, I should have added something to temper the gaminess of the lamb liver instead of accentuating it. The acidic bite of the mustard mixed with the lanolin-like funkiness of the lamb liver made it taste reminiscent of Roquefort. Sounds scary, but it actually makes sense since Roquefort is made from sheep’s milk.  Like a strong blue cheese, it is extremely rich, and you can only eat a little at a time.

So now I have mass quantities of rich lamb liver terrine, and it’s not exactly what I want to eat when its 110 degrees out. I sliced it into manageable portions, wrapped them in plastic wrap, and stored them in the freezer for safe keeping until cooler months. Anyone want some?