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Print Recipe
Terrine from the Liver Recipe
Actually, it's kind of a pate. Name terrine originated from the form in which it is baked. Oblong shape with lid. So I baked in the usual oblong form, and covered with foil. Guests liked the dish!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Liver, pork and fat through a meat grinder, add crushed garlic, herbs and spices, stir. Add cognac, very finely chopped onion and egg. Knead. Sides of the form to layout staggered strips of bacon so that they hung from the edges. Lay on the bottom of the baking paper.
    Liver, pork and fat through a meat grinder, add crushed garlic, herbs and spices, stir. Add cognac, very finely chopped onion and egg. Knead.
Sides of the form to layout staggered strips of bacon so that they hung from the edges. Lay on the bottom of the baking paper.
  2. Put the minced meat, wrap the bacon slices so that they close the minced meat. On top of decomposed bay leaves.
    Put the minced meat, wrap the bacon slices so that they close the minced meat. On top of decomposed bay leaves.
  3. Close the form with foil. Put it in a deep pan with water and place in a hot oven.
    Close the form with foil. Put it in a deep pan with water and place in a hot oven.
  4. Bake at 150°C until ready. Honestly, when I was preparing this dish, I forgot about the water bath. Just put the form on a baking sheet and pushed it into the oven. And, nothing, it turned out very tasty!!!
    Bake at 150°C until ready. Honestly, when I was preparing this dish, I forgot about the water bath. Just put the form on a baking sheet and pushed it into the oven. And, nothing, it turned out very tasty!!!
  5. The terrine should be cooled directly in the form. Then put in the fridge for 5 hours. Then remove, put on a dish and decorate to your taste.
    The terrine should be cooled directly in the form. Then put in the fridge for 5 hours. Then remove, put on a dish and decorate to your taste.

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