COUNTRY TERRINE
This is a traditional paté which is very simple to make ! Other advantage : you can cook it one day ahead...
Provided by Sageca
Categories Spreads
Time 13m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the meats into cubes.
- In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
- Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
- Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
- Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
- Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
- Let it cool down then keep in fridge for at least 12 hours before serving.
- Serve with French bread and cornichons (gherkins).
Nutrition Facts : Calories 323, Fat 22.1, SaturatedFat 7.6, Cholesterol 151.9, Sodium 318.3, Carbohydrate 0.3, Sugar 0.1, Protein 28.8
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