Terrine cold cuts with the liver

Description

Chic terrine with a rich flavor. It's a great appetizer for any holiday table and a great replacement meats from the store. Is prepared simply, most importantly patience, because the terrines we have to stand under the load. The terrine itself is quite dense with a delicate liver-mushroom pate inside. It will be appreciated by all men.

Ingredients

Chicken fillet

350 g
Pork

250 g
Beef

250 g
Cream

50 ml
Chicken egg

1 piece
Mustard

2 tsp
Nutmeg

0.5 tsp
Thyme

0.25 tsp
Black pepper

0.25 tsp
Salt

0.5 tsp
Pepper

1 piece
Bacon

200 g
Chicken liver

300 g
Mushrooms

100 g
Onion

50 g
Parsley

3 sprig
Cream

1 Tbsp
Corn starch

2 tsp
Olive oil

3 Tbsp
Nutmeg

0.25 tsp
Black pepper

0.25 tsp
Salt

0.5 tsp

Cooking

First you need to prepare liver pate. To do this, chop the onion, mushrooms thinly slice them. Fry together 1 tbsp olive oil. It is not necessary to fry until Golden brown, just need to get them soft. Remove from heat and cool.

Liver fry in hot olive oil, over high heat about 5 minutes. Liver to cool.

Fold in the bowl of a blender the liver, onions and mushrooms. Blend. Greens grind.

In cream to dissolve the starch. Pate salt, pepper, add the nutmeg, parsley and diluted starch. Mix well.

Pate to spread on plastic wrap. To wrap it around the paste giving it a cylindrical shape. Size pashtetnoyi sausages should be slightly smaller than forms for terrina. Remove the paste in the freezer. Pate should take the form of, but not freezing.

Pepper bake in the oven until soft, wrapped it in foil. Chicken fillet finely chop.

Pork and beef to turn into a mince using a blender or grinder.

Put in a bowl the minced chicken, add the egg, cream, thyme, nutmeg, salt and pepper.

Spread the bottom of bacon. The size of my form 1 L.

Then spread 1/3 of the meat stuffing. Liver paste to release from the film and put on top of meat.

From above to fill the form the remaining meat. My stuffing was a bit more than necessary, and I baked the rest separately.

The top to cover the peppers. Wrap the tin foil in 3 layers. Put on a baking tray, pour in a pan of water (creating a water bath). Put in oven pre-heated until 180 degrees and bake for 1 hour and 40 minutes. Ready cool the terrine to room temperature, drain off excess juice and wrap in cling film, press pressure (about 5 kg). Put into the fridge for a day.

How will the required amount of time remove the goods, film, hold on the walls of the mold with a knife and flip the mold on a dish. I have a form of silicone out of her terrine with ease popped. Before filing to keep the terrine in the fridge.

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