Pork terrine

Terrines & Pâtés

Préparation

Traitement thermique

Temps de conservation

6 months in a dry and fresh place (<6 c °)

Pig who deduces it, you will crack for this pork terrine recipe. With its touch of Cognac or Armagnac and its more than perfect seasoning, you will no longer be able to do without the starter or for your gourmet snacks. In high -end version, add the tip of truffle to reach the ultimate in the canned house terrine.

For how many ?

Terrines Le Parfait Familia Wiss> Terrine - 200 g (diameter: 82)

Ingredients

Pork

150 g

Pork (Net)

450 g

Fatty

500 g

Egg

White wine (dry)

1 glass

Garlic

4 pod

Shallot

Epices Rabelais

0.5 c. coffee

Cognac ( or Armagnac)

1 tablespoon

Parsley

1 Bunch

Lemon

Truffle (Optional)

Salt

White pepper

Steps

Cook the garlic over low heat in a glass of dry white wine (5 min from boiling).
Go to the Chinese, keep the juice then add 1 lemon juice.
Chop the pork liver, lean (net), fatty bacon (medium grid). Add to the chopped, the garlic juice prepared previously, parsley (a glass), chopped shallots, rabelais spices, salt (10 g of salt per book), white pepper, cognac or armagnac, 5 whole eggs and possibly a small finely cut truffle. Work well (by hand) and let stand for 1 hour.
Pack the preparation in the terrines up to 2 cm from the edge. Close and immediately proceed to the heat treatment 3 hours at 100 ° C.

Recettes destinées à un usage domestique, dans le respect des règles d’hygiène.

Rate this recipe

4 comments

- chalies nelly
- November 8, 2024 at 9:29 am
peut on utiliser du foie gras en lamelles; merci
- Nazca
- September 3, 2024 at 2:17 pm
Bonjour
Est-il possible de cuire les terrines au four avant de procéder à la stérilisation ?
J’aime bien le côté “gratiné” de la cuisson au four, impossible à retrouver avec le traitement thermique direct.
Merci !
- Jean Louis
- September 3, 2024 at 2:17 pm
pouvez vous préciser quelles épices rabelais faut-il utiliser pour ce résultat ? Merci
- Tripet
- January 19, 2024 at 6:36 am
Encore meilleure si, dans la quantité de lard, vous prévoyez des tranches fines pour tapisser le terrine avant remplissage et la recouvrir avant cuisson.

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