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| Preparation : 10 min | Resting : - |
| Cooking : 2 hr 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 750 | g of pork |
| 190 | g of veal escalopes |
| 3 | tsbp of cognac |
| fresh thyme and bay leaves |
| 375 | g of chicken livers |
| 2 | eggs |
| 1 | crépine (facultatif) |
| salt, pepper |
| 1 | Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in hot water. |
| 2 | Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal blade. |
| 3 | Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6 times. The meat should not be too finely minced. |
| 4 | Squeeze out the caul fat and line the terrine with it. |
| 5 | Transfer a third of the mixture to the terrine, add some of the veal, cut into thin strips, and scatter with thyme. Repeat this process, ending with the final third. |
| 6 | Decorate with a few bay leaves and sprigs of thyme. |
| 7 | Pour some water into the oven's drip tray (or another dish), place the terrine in it and cook in the oven for the time indicated in the table. |
| 8 | Allow to cool, then transfer to the fridge. |
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