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Country Style Terrine Of Liver Recipe
|Stewing veal||4 Ounce, minced (100 Gram)|
|Streaky pork||4 Ounce, minced (100 Gram)|
|Pig’s liver||8 Ounce, minced (225 Gram)|
|Chicken livers||4 Ounce, minced (100 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Salt||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
|Freshly ground pepper||1 1⁄4 Milliliter (1/4 Level Teaspoon)|
|Ground allspice||1 1⁄4 Milliliter (1/4 Level Teaspoon)|
|Streaky bacon rashers||6 , rinded (Thin)|
|Brandy||10 Milliliter (2 Teaspoon)|
Serving size: Complete recipe
Calories 1348 Calories from Fat 723
% Daily Value*
Total Fat 81 g124.3%
Saturated Fat 32.7 g163.5%
Trans Fat 0.1 g
Cholesterol 1243.9 mg
Sodium 3187 mg132.8%
Total Carbohydrates 12 g4%
Dietary Fiber 1.2 g4.9%
Sugars 1.5 g
Protein 129 g258.2%
Vitamin A 1235.9% Vitamin C 134.9%
Calcium 9% Iron 358%
*Based on a 2000 Calorie diet
Put the mixture in a 15-cm (6-in) souffle dish or ovenproof terrine and press down well.
Arrange the bacon rashers over the top and put on the bay leaves.
Cover lightly with a piece of foil.
Put 600 ml (1 pint) water in the pressure cooker, put in the trivet and stand the terrine on it.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 40 minutes. (Cooking time depends on the thickness of the dish. To test, reduce pressure quickly, remove dish from the cooker and pierce with a skewer. If there are signs of blood, cook a little longer.)
Reduce pressure quickly.
Remove dish from cooker.
Make a few holes in the terrine with a skewer and pour over the brandy.
Make a round of foil the size of the dish and put this over the terrine, put weights on top and leave to cool.
When cold, remove excess fat and bayleaves.
Serve sliced with toast or salad.