Terrine Maison Recipe
Ingredients
| 225 g. / 8 oz. streaky bacon slices | ||
| 225 g. / 8 oz. lean veal, minced | ||
| 225 g. / 8 oz. pork, minced | ||
| 225 g. / 8 oz. lamb's liver, minced | ||
| 50 g. / 2 oz. butter | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 175 g. / 6 oz. chicken livers | ||
| 30 ml. / 2 tablespoons brandy | ||
| 15 ml. / 1 tablespoon lemon juice | ||
| 15 ml. / 1 tablespoon chopped fresh herbs | ||
| Egg | 1 , beaten | |
| 30 ml. / 2 tablespoons double cream (optional) | ||
| Bay Leaf | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Line a terrine or straight-sided ovenproof dish with overlapping slices of bacon.
Allow some of slices to hang over the sides so you can fold them over the top later.
Mix the veal, pork and lamb's liver together.
Melt the butter in a frying-pan.
Add the onion and garlic and fry for 5 minutes.
Drain and add to the meat.
Fry the whole chicken livers for 3 minutes.
Drain and set aside.
Add the brandy and lemon juice to the pan, stir to loosen sediment and add to the meat with the herbs, egg and cream, if used.
Season with salt and pepper to taste.
Mix well.
Place half the meat mixture in the terrine, press down firmly and smooth the top.
Cut the chicken livers into quarters and place in a row down the centre of the meat.
Cover with the remaining meat mixture.
Smooth the top, cover with the bacon slices and place the bay leaf on top.
Cover with foil and then with a tightly fitting lid.
Put in a roasting pan half-filled with boiling water and put the pan into the oven preheated to moderate (180°C/350°F or Gas Mark 4).
Cook for 2 hours or until firm.
Remove the lid and place a weight over the foil until the pate has cooled completely.
Serve at room temperature, in thick slices.
Allow some of slices to hang over the sides so you can fold them over the top later.
Mix the veal, pork and lamb's liver together.
Melt the butter in a frying-pan.
Add the onion and garlic and fry for 5 minutes.
Drain and add to the meat.
Fry the whole chicken livers for 3 minutes.
Drain and set aside.
Add the brandy and lemon juice to the pan, stir to loosen sediment and add to the meat with the herbs, egg and cream, if used.
Season with salt and pepper to taste.
Mix well.
Place half the meat mixture in the terrine, press down firmly and smooth the top.
Cut the chicken livers into quarters and place in a row down the centre of the meat.
Cover with the remaining meat mixture.
Smooth the top, cover with the bacon slices and place the bay leaf on top.
Cover with foil and then with a tightly fitting lid.
Put in a roasting pan half-filled with boiling water and put the pan into the oven preheated to moderate (180°C/350°F or Gas Mark 4).
Cook for 2 hours or until firm.
Remove the lid and place a weight over the foil until the pate has cooled completely.
Serve at room temperature, in thick slices.
Chef
