This is a very delicious thing, of course, important form, which does not determine the content for make terrines and vegetable, and chicken and fish and of course meat. They are baked in a refractory rectangular shape, from the name of which in French and went the name of the dish – terrine (terrine).
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 400 gram bacon
- 400 gram Minced meat
- 200 gram Minced chicken
- 200 gram Chicken liver
- Seasoning
- Salt
Ingredients
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Instructions
- Take the mold. It can be ceramic, aluminum or even disposable from foil.
- Take two packs (200 grams) of smoked bacon and spread them the walls and the bottom of the form, hanging the "tongues" of bacon outside the form.
- On the bottom lay out an arbitrary mixture of pork and beef minced meat (beef, I just marinated in soy sauce, but it's not necessary). Sprinkle with dry herbs, put the garlic cloves. (This is to taste).
- Then mix in a blender ground beef and chicken liver (add spices whatever you want).
- And spread it in a thin layer.
- On top of put the bars of boiled-smoked bacon.
- Then-a layer of chicken meat, and on top of it - the remains of beef-liver.
- Those "tongues" of bacon, which we lowered from the mold, wrap top.
- Then (and this is important!) we put the form in a baking tray with hot water (water level - 2/3 of the form, at least - half) and put in the oven (190~200 degrees) for (about) an hour and a half or even two (depending on the oven). If necessary, in the cooking process, add boiling water from the kettle.
- Remove from oven. Give a little cool and either drain the fat that splashes between the form and the product, or do not drain - then around this meat "bread" is formed delicious jelly. Then let cool completely and for 20 hours (or at least overnight!) put in the refrigerator.
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