Terrine from the Liver Recipe
In fact, it’s something like pate. The name terrine comes from the form in which it is baked. Oblong shape with a lid. So I baked it in the usual oblong shape and covered it with foil. The guests liked the dish!
Servings Prep Time
6 10minutes
Cook Time
45minutes
Servings Prep Time
6 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Pass the liver, pork and lard through a meat grinder, add chopped garlic, herbs and spices, mix. Add cognac, very finely chopped onion and egg. Knead. On the sides of the mold, lay out the bacon strips in a staggered order so that they hang from the edges. Put baking paper on the bottom.
  2. Lay out the minced meat, wrap the bacon slices so that they cover the minced meat. Spread the bay leaves on top.
  3. Cover the mold with foil. Put it in a deep mold with water and put it in a hot oven.
  4. Bake at 150 °C until cooked. To be honest, when I was cooking this dish, I forgot about the water bath. Just put the mold on a baking sheet and slide it into the oven. And, nothing, it turned out very tasty!!!
  5. Terrine should be cooled directly in the form. Then refrigerate for 5 hours. Then take it out, put it on a platter and decorate to your liking.
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