Country Terrine
- Ready In:
- 13mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
directions
- Cut the meats into cubes.
- In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
- Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
- Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
- Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
- Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
- Let it cool down then keep in fridge for at least 12 hours before serving.
- Serve with French bread and cornichons (gherkins).
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!