Recipe Pork terrine
Preparation time:
1h
Heat treatment time:
3h
Ingredients
Number of persons: 6 servingsPreparation
- Cook the garlic over low heat in a glass of dry white wine (5 minutes from boiling).
- Pass through a strainer, keep the juice then add 1 lemon juice.
- Chop the pork liver, the lean (fillet), the fatty bacon (medium grill). Add to the mince, the garlic juice prepared previously, parsley (a glass), chopped shallots, Rabelais spices, salt (10 g of salt per pound), white pepper, Cognac or Armagnac, 5 whole eggs and possibly a small, finely cut truffle. Work everything well (by hand) and leave to rest for 1 hour.
- Pack the preparation into the terrines up to 2 cm from the edge. Close and immediately heat treat for 3 hours at 100°C.
1 comment
Encore meilleure si, dans la quantité de lard, vous prévoyez des tranches fines pour tapisser le terrine avant remplissage et la recouvrir avant cuisson.