Country Terrine RecipeOrigin: France Period: Traditional |
Ingredients:
700g beef or pork liver 
Country Terrine Preparation:Method:Grind the liver finely, add cream, and allow to stand for an hour. Meanwhile grind the pork fat with the pork. Add butter to a fryin pan and use this to fry the onion for bout 5 minutes. Add the garlic, parsley, basil, and thyme and immediately remove the pan from the heat. In a large mixing bowl combine the liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix together well and adjust the seasonings. Put the barding fat in the bottom of a 22 x 12cm loaf pan and pour in the meat mixture. Decorate with the bayleaves then seal the loaf pan tightly with foil. Place the loaf pan in a larger pan, and add water to come halfway up the terrine. Bring to a simmer on top of the stove and then place in an oven pre-heated to 170°C and bake until a skewer inserted into the centre for half a minute is very hot when withdrawn (about 90 to 110 minutes). Remove from the oven, add weights to press down the terrine. Leave until completely cold then chill in the fridge over night to set. Serve at room temperature. |
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