Mixed terrine with cognac and basil

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Mixed terrine with cognac and basil

Mixed terrine with cognac and basil




Ingredients
Number of people
-
6
+

500 g pork loin

500 g of veal

500 g veal liver

150 g bacon

2 shallots

5 cl cognac

1 bunch of basil

1 bard of bacon

1 bay leaf

1 thyme

Pepper

Salt




Preparation 
TOTAL TIME: 1H20
Preparation: 20 min
Cooking time: 1 h
Step 1
Finely chop the pork, veal breast, bacon and shallots.
Step 2
Add the cognac.
Step 3
Dice the liver and add them to the mixture along with the stripped basil, salt and pepper.
Step 4
Line a bowl with bacon bard, pour the preparation into it and place the thyme and bay leaf on top.
Step 5
Place in a double boiler and bake in the oven at 150°C for 1 hour and 15 minutes (thermostat 5).
I add my grain of salt

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