Family Best Time >> Food

A real country pâté!


Ingredients:For a terrine of 8 to 10 portions
  • pork throat
    1 kg500
  • pork liver
    500 g
  • country ham
    250 g
  • strainer
    1 piece
  • garlic
    4 cloves
  • onions
    2
  • chopped flat-leaf parsley
    1/2 bunch
  • armagnac (or cognac)
    5 cl
  • eggs
    4
  • cream
    100g
  • four spices
    1/2 teaspoon
  • Espelette pepper
    1 pinch
  • salt, ground pepper


Preparation:
  • Preparation time:35 minutes


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.