•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Terrine in a Fur Coat with Vegetables Recipe
Terrine, he's a meat cake or pie. Is preparing simply, on any time year, on any celebration and taste of. Serve on crispy toast.
Instructions
  1. Ingredients for terrine, as well as we will need spices and a chicken egg.
    Ingredients for terrine, as well as we will need spices and a chicken egg.
  2. Chop the mushrooms and onions.
    Chop the mushrooms and onions.
  3. Just finely chop the carrots and fry with previously prepared vegetables.
    Just finely chop the carrots and fry with previously prepared vegetables.
  4. Add cream, butter, corn, fresh thyme leaves, fried vegetables, one egg and spices to the minced meat. Mix everything thoroughly.
    Add cream, butter, corn, fresh thyme leaves, fried vegetables, one egg and spices to the minced meat. Mix everything thoroughly.
  5. Rectangular form lay parchment, overlap on top of the strips of bacon so that the edges hang down, then tightly lay the stuffing with vegetables and cover with the hanging edges of bacon.
    Rectangular form lay parchment, overlap on top of the strips of bacon so that the edges hang down, then tightly lay the stuffing with vegetables and cover with the hanging edges of bacon.
  6. That's how it should work. Cover with foil and place in a 180 degree preheated oven for 2 hours. For 20 minutes until cooked, remove the foil to fry the bacon.
    That's how it should work. Cover with foil and place in a 180 degree preheated oven for 2 hours. For 20 minutes until cooked, remove the foil to fry the bacon.
  7. Once the terrine is covered with a Golden crust, leave it to cool completely under the yoke. So it will be easier to cut.
    Once the terrine is covered with a Golden crust, leave it to cool completely under the yoke. So it will be easier to cut.
  8. Garnish the finished terrine with vegetables, thyme and spices. My family could not wait for it to cool completely, so I had to cut warm. Can be served on warm, crispy toast.
    Garnish the finished terrine with vegetables, thyme and spices. My family could not wait for it to cool completely, so I had to cut warm. Can be served on warm, crispy toast.
  9. Beautiful and hearty dish.
    Beautiful and hearty dish.

  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *