Time
60 min
Serving
6 persons
Calories
0
Liver terrine resembles ordinary pate, but it is cooked in a special baking form, which gives the dish its original form! The dish is a perfect appetizer both for your festive table and everyday meals! You are welcome to cook it right away!
Ingredients
- pork liver: 500 g
- lean pork: 350 g
- back fat: 250 g
- cognac: 50 ml
- bay leaf: 3 piece
- egg: 1 piece
- onion: 1 piece
- garlic: 3 clove
- thyme: 0.5 tsp
- fennel: 0.5 bunch
- parsley: 0.5 bunch
- salt: 0.5 tsp
- black pepper: 1 pinch
Metric Conversion
Stages of cooking
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Blend pork liver, lean pork and back fat well several times to get minced meat. Add chopped garlic, fennel, parsley, salt and pepper. Mix everything well. Then add cognac, chopped onion and one egg. Mix once again.
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Take a baking form and cover the bottom of it with baking paper. Then put thin pieces of bacon chequerwise on the bottom of the form as it is shown on the photo. Add minced meat inside the baking form and wrap the pieces of bacon. Put bay leaves above.
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Wrap the baking form into foil and place it into the hot oven with the baking pan with water beneath it.
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Bake at 150 C (302 F) until the terrine is ready.
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Let the terrine cool down in the baking form and remove it carefully afterwards. Then put the terine into the fridge for 5 hours. Place it on the serving dish and decorate to your liking.
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This is how the sliced terrine looks. Bon appétit!
