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Terrine 01

This Terrine 01 recipe uses Heavy Cream, Lemon Juice, and Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Saute the shallots and garlic in butter until soft but not brown.

2. 2

   Add to the ground meat.

3. 3

   Beat the cream, lemon juice, egg, flour and spices into the meat mix.

4. 4

   Beat the mix until it is light and fluffy.

5. 5

   Cook a small amount of the mix and check the seasoning.

6. 6

   As it contains pork, do not taste the mixture raw!

7. 7

   Cut the tongue or ham into small cubes and fold into the meat mix.

8. 8

   Slice the fresh pork fat into slices 1 8 inch thick.

9. 9

   Line a covered terrine with the pork fat.

10. 10

    Put half the meat mixture into the prepared terrine.

11. 11

    Then a layer of chicken livers.

12. 12

    Add the rest of the meat.

13. 13

    Cover with more pork fat.

14. 14

    Decorate with bay leaves.

15. 15

    Cover with foil and the terrine lid.

16. 16

    Bake for 2 hours at 350 in pan containing water about half way up the terrine.

17. 17

    Check from time to time to ensure that there is enough water.

18. 18

    When done, replace the foil with new foil.

19. 19

    Press under a weight for several hours and allow the terrine to cool.

20. 20

    Refrigerate with the weight still in place.