Liver terrine
Actually, it's something like a pate. The name terrine arose from the form in which it is baked. Oblong dish with lid. I don't have one. So I baked in the usual oblong form, and covered with foil. Necessity is the mother of invention!!! Guests liked the dish, wiped out!!!


  • Liver pork

    500 g

  • Pork

    350 g

  • Bacon

    250 g

  • Cognac

    50 ml

  • Chicken egg

    1 piece

  • Bay leaf

    3 piece

  • Onion

    1 piece

  • Garlic

    4 tooth

  • Thyme

  • Greens

  • Salt

  • Black pepper


Liver, pork and bacon mince, add chopped garlic, herbs and spices, mix well. Add the brandy, finely chopped onion, egg. Knead. The sides of the form to put in the staggered strips of bacon so that they hung off the edges. At the bottom lay a baking paper.
Spread the stuffing, wrap the bacon slices so that they covered the meat. On top of decomposed leaves Lavrushka.
Close the form foil. To put it in a deep pan with water and place in a hot oven.
Bake at 150°C until cooked. I must confess that when I cooked this dish about water bath I forgot. Just put the mold on a baking sheet and shoved in the oven. And nothing, it turned out very tasty!!!
The terrine should be cooled directly in the form. Then put in the fridge for 5 hours. Then remove, put on a dish and decorate according to your taste.
And so it looks on the cut.
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