make the terrine:
Remove the lobes of foie gras from the packaging and put in a large bowl.
Let rest at room temperature for 1 hour. (They'll be easier to handle.)
Being careful not to break up the lobes too much, try to remove as many
of the large veins as possible with your fingers and the tip of a paring
knife. If the lobes do break up, it's all right but it's better to have
the pieces as large as possible to go into the terrine, so you won't get
a mutilated look, which obviously takes from the appearance. Mix the sel
ruse with the sauterne and Madeira. Pour over the lobes of foie gras and
gently rub in the salt and pepper. Cover the bowl tightly with plastic
wrap and let marinate for 6-8 hours.
Preheat oven to 250░F. Line the terrine mold with plastic wrap leaving
extra plastic hanging off all sides. Carefully pour off the marinade.
Place the lobes of foie gras in the terrine and press down as tightly
as possible to eliminate any air pockets. Bring the edges of the plastic
wrap over the top of the terrine. Don't worry, the plastic wrap won't
Make a water bath by using a roasting pan that will accommodate the terrine
mold. Place the terrine in the pan and fill the pan with hot water, coming
up about 1/3 to 1/2 way up the sides of the terrine. Bake for 30-40 minutes.
Remove the terrine from the oven and let rest for 1 hour. Remove the terrine
from the water bath and peel back the plastic. With the edge of a spoon
or spatula, scrape and discard as much of the fat as possible that has
accumulated on the top of the terrine. Save the fat for use later (see
p. TK) . Recover loosely with the plastic and refrigerate for 1 hour.
While cooling, cut a piece of heavy cardboard to fit snugly inside the
top of the terrine and wrap a brick with foil. When time is up spoon off
any additional oil, place the cardboard on the terrine and then the brick.
This compression will allow the foie gras to settle tightly in the mold,
forming a solid piece. Refrigerate for at least 24 hours and up to one
To make the spaetzle:
Break 6 eggs into a bowl. Whisk in the flour until evenly incorporated.
Taste and season with salt and pepper. The batter should resemble very
thick pancake batter.
Fill a 4-quart pot with salted water. Pour some of the batter in the
hopper of the spaetzle extruder and slide back and forth. Cook for 2 minutes
and remove with a slotted scooper into a bowl of ice water. Repeat each
batch when the hopper is empty. Drain and refrigerate.
To make the salad:
Toss the celery root, apple, tomato, chives, mustard, olive oil, vinegar
and the spaetzle together. Mix thoroughly. Season the salad with salt
and pepper and reserve.
Remove the terrine from the mold by rapping a corner lightly against the
counter. Carefully remove the plastic wrap and slice the foie gras into
four 3/4-inch slices. Wrap up the rest of the terrine with fresh plastic
Place equal parts of each salad on the center of each plate. Carefully
top the salads with a slice of terrine and garnish with a julienne of
apple soaked in lemon water and celery leaves. Serve.