- Peel the garlic, cut it in half and degerm and whiten it 3 times.
- Pass the meat, herbs, garlic and onion to the chopper, alternating in order to obtain a homogeneous mixture. Then bring together in a terrine: the meat thus chopped as well as all the other ingredients. Using your little hands (gloved of course!), Mix everything carefully. Slightly roasting the dried fruits it will only be better ...
- Let stand for a moment then tamp the preparation well at the bottom of the jars up to 2 cm from the edge.
- Cut a small piece of strap of a size greater than the diameter of your jar and place it on the terrine and the "border" between the jar and the meat with the back of a spoon.
- Close the jars and place them in the sterilizer, they must be immersed. Immediately proceed to the heat treatment for 3:30 to 100 ° C.
You can serve this terrine with a small salad and parmesan shavings that you will take care to serve with a slice of country bread and pickles.
Unpublished recipe of chef Pierre Petit for Le Parfait.
Pierre Petit, restaurant Les Affranchis
5, rue Henri Monnier, Paris 9th
Closed Sunday and Monday
M °: St Georges
Such. 01.45.26.26.30
Site: www.restarantlesaffranchis.fr
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Bonjour, après stérilisation, les pots sont laissés jusqu’à refroidissement dans l’eau ou il faut les sortir chaud et les faire refroidir au frigo ?