Everyone knows that the liver is a useful product. And delicious… So I try to cook it in different ways. This time I have a beef liver terrine on the menu. As a side dish, fresh vegetables go with it, but it was also good with mashed potatoes.
Peel the liver from the films and ducts and pour milk for about 30 minutes.
Beef (it is better to take young or veal) and liver finely cut into cubes.
Finely chop the onion and fry in butter. Add to the liver. Pour the oat flakes and roasted walnuts into the same place.
Beat the eggs lightly with salt, pepper, Provencal herbs.
Mix the eggs thoroughly with the liver and leave for an hour in a cool place.
Transfer the mass to a greased form and sprinkle with grated cheese.
Cover the mold with foil and bake in the oven at a temperature of 170 * hour. Remove the foil and bake for another 10 minutes to brown the cheese.
Leave the terrine to cool in the form. It’s better that he doesn’t go to bed in the morning.
Cut the finished terrine into slices and serve with vegetables. Mashed potatoes and pickles are also very tasty.
Enjoy your meal!