Difficulty:[usr 2]
Pass the throat, ham and liver through a meat grinder. Put them in a large bowl, add the pressed garlic, parsley, Armagnac, beaten eggs, fresh cream, salt, pepper and allspice.
Mix well. Cover with cling film and leave to macerate in the refrigerator for 24 hours.
This past time turn on the oven at th 6 (180°). Line a terrine with the strainer, leaving it largely overhanging and pour the preparation into it. Fold the strainer over, put the lid on and cook for 2 hours in a bain-marie. Leave to cool and refrigerate for 2 days.
Serve nice slices with pickled pickles and pearl onions.
