This kind of terrine (drob) is traditional for Easter in Romania. Usually we use lamb liver and giblets (ofal) but there are a lot of Romanians who prefer the chicken (poultry).
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INGREDIENTS
500 g chicken liver
500 g chicken meat (boneless thighs)
500 g chicken gizzards and hearts
50 ml of oil
2 bunches green onions (scallions)
1-2 old onions
greens (parsley, dill)
4 raw eggs
salt
freshly ground black pepper
300 g bacon (thin slices) or 50 g soft butter and 1-2 tablespoons breadcrumbs (for greasing the tin)
a slice of bread soaked and squeezed
Decor:
radishes, green onion stalks, boiled (quail) eggs
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