French meat terrine
easy
150 mins
150 mins
Ingredients
- 100 g Whipped cream
- 300 g Minced beef
- 300 g Pork sausage
- 60 g Pistachio kernels
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 TEASPOON dried tarragon
- 200 g unsmoked fat bacon in thin slices
- 200 g Poultry liver
- 6 sheets white gelatine
- 1/2 l clear broth (instant)
- 4 TABLESPOONS dry sherry
- some stem(s) Tarragon
- 4 Chillies
- 6 black peppercorns
Directions
- 1
Whip the cream until semi-stiff. Put the minced meat, ground pork, pistachios and eggs into a large bowl and knead with the dough hooks of the hand mixer. Season the meat dough with salt, pepper and dried tarragon.
- 2
Line a terrine mould (1 litre capacity) with 2/3 of the bacon slices. Fill in half of the farce. Smooth out and spread the liver in the middle. Spread the rest of the farce on top and press down.
- 3
Cover with the remaining bacon slices. Cover and cook in a 2 cm high water bath (fat pan) in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 1/2 hours. Remove the lid. Cover the surface with aluminium foil.
- 4
Weigh down with a board and weights. Put in a cool place overnight. Drain off any juice that has escaped. Soak gelatine in cold water. Heat the broth. Season with sherry, salt and pepper. Dissolve the gelatine in it.
- 5
Decorate the pâté with tarragon, chilli and peppercorns. Pour a little cooled broth on top. Let the remaining stock set and dice. Cut the pâté into slices and serve. Add jelly cubes and fresh salad.
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