Quail Terrine with Pistachios

1. Liver Preparation:

   • Soak livers in milk 2 hours
   • Sauté quickly, process until smooth
   • Cool completely before mixing

2. Forcemeat Assembly:

   • Combine all ingredients except caul fat
   • Mix until sticky consistency develops
   • Test seasoning by cooking small portion

3. Terrine Molding:

   • Line terrine mold with caul fat
   • Pack mixture firmly, avoiding air pockets
   • Fold caul fat over top, cover with foil

4. Water Bath Cooking:

   • Cook in water bath at 325°F
   • Bake to 155°F internal temperature
   • Cool under weight for proper texture

Service: Slice thick, serve with cornichons and mustard Aging: Improves after 2-3 days refrigeration