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Terrines & Pâtés

Préparation

Traitement thermique

Temps de conservation

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

Pâté ... how good it is when it is homemade! Add to that, the love of a job well done and the desire to please and risk reaching the Nirvana of the can. For the seasoning, follow our quantities well and we guarantee you a pâté that you will not risk forgetting.

For how many ?

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

Ingredients

Pork throat

500 g

Calf

500 g

pork

500 g

Egg

Shallot (At your convenience)

Garlic (At your convenience)

pod

Parsley (At your convenience)

branch

Salt

2 c. coffee

Pepper

1 c. coffee

Cognac (At your convenience)

Steps

Pass all of the meat to the chopper, medium grid.
Mix well and add the eggs, shallots, garlic and chopped parsley. Salt, pepper, add the cognac.
Fill the terrines Le Parfait Great or Le Parfait Familia Wiss, tapping well up to 2 cm from the edge and place on top before closing, a bay leaf.
Close the jars. Place them in the sterilizer, cover with water and immediately proceed to heat treatment for 3 hours at 100 ° C.

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

Rate this recipe

13 comments

- Demangeon
- January 6, 2026 at 11:31 am
Tiptop
- Frederic Jerome
- October 7, 2025 at 11:05 am
le jus dans le pot c’est normal fait le retourner pour qu’il refroidisse et le retourner encore quand il est froid et comme le foi gras il y aura un depot de graisses
- Manon Moreno
- February 10, 2025 at 3:31 pm
Est-ce normal qu’un dépôt de graisse se forme au dessus des bocaux de pâté de porc lors de la stérilisation
- Anne Marie
- December 20, 2024 at 10:19 am
Pourquoi un jus liquide se forme dans mes bocaux de terrine de porc…. merci
- segarra
- June 13, 2024 at 8:28 am
bonjour,
a quel endroit il est préférable de stocker les conserves… merci.
Nathalie

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