Terrine With Foie Gras

Scald the cabbage leaves for 5 minutes and spread them out on a cloth. Place two leaves on a large rectangle of film. Cut the foie gras into two cutlets, then each into two strips. Add salt, pepper and sugar. Lay them in pairs and place them end to end on the sheets. Wrap with cabbage, then with film. Put in the freezer for 2 hours.

Mix the chicken whites and stock, cream, egg whites, salt and pepper. Put in the fridge for 30 minutes. Cut the carrot into sticks. Cook them in salted water for 3 minutes. Drain them. Turn on the oven at (180°C).

Line a rectangular pan with cabbage leaves. Spread a good third of the stuffing, then the unwrapped liver roll and the carrots. Finish filling the terrine. Cover with a cabbage leaf, parchment paper and the lid. Place in a hot water bath and bake for 1 hour and 15 minutes. Let cool and leave in a cool place for 24 hours before eating.