Prep Time | 5 minutes |
Cook Time | 90 minutes |
Servings |
Ingredients
- 15 slices bacon
- 1 tablespoon olive oil
- 1 clove garlic
- 600 gram Turkey (fillet) minced meat
- 300 gram Pork minced meat
- 2 teaspoons Thyme
- 1 tablespoon Parsley
- 1/3 glass Pistachios
- 2 tablespoons Cognac or brandy
- 1/2 teaspoon Allspice ground
- 2 pieces Egg yolk
- 1 piece Onion
- Salt
- Black pepper
Ingredients
|
Instructions
- Put the minced meat in your form, tamping it. Cover the top with hanging strips of bacon. If I had enough bacon, I could wrap it all up. Close the terrine with foil on top. I forgot to do it, but nothing bad happened. The form with a terrine place in a large form, into which pour hot water to half terrina was in the water.
- The terrine is ready, remove from the oven and put it on top of the cargo. The author of the recipe suggests using a brick wrapped in foil. Strange, because not every housewife at hand a brick... But I have the happy coincidence it was! Very convenient! Place terrine in the refrigerator overnight. This is the ideal, but I don't have time to do your terrine in advance, so I have just terrine cooled down under the bricks and went to the table.
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