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| Preparation : 10 min | Resting : - |
| Cooking : 2 hr 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 1 ½ | lb pork |
| 7 | oz veal cutlet |
| 3 | tbsp brandy |
| Thyme, bay leaves |
| 3/4 | lb chicken livers |
| 2 | eggs |
| 1 | caul* (optional) |
| salt, pepper |
| 1 | Preheat the oven to 355°F (gas mark 4). If you are using a caul*, soak it in hot water. |
| 2 | Put the chicken livers, pork, salt and pepper in the bowl with the metal blade. Pulse several times. Add the eggs and brandy via the feed tube. Pulse 5-6 times. |
| 3 | The mixture should not be smooth. |
| 4 | Squeeze out the caul and line the terrine with it. |
| 5 | Put half the minced pork into the terrine, then add 1 or 2 strips of veal and scatter with thyme. Repeat this process, alternating layers of minced pork, veal and thyme. |
| 6 | Top with a few bay leaves and thyme sprigs. |
| 7 | Stand the terrine in a roasting mold full of water and cook in the oven for the time shown above. |
| 8 | Allow to cool, then put in the fridge. |
Chef’s tip
Serve with pickles and dark bread.
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