INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 180°C/350°F/gas mark 4
Remove any fat or sinews from the grouse meat, place it into a bowl with
the brandy and marinate for 3 hours.
Add to this the pork and 3 tbsp of chopped onion, orange rind, seasoning
and the beaten eggs, blending the mixture thoroughly. Being very careful
not to break the black pudding pieces, slowly blend the pieces of black
pudding into the mixture.
Line a 1.4 litre (2 1/2 pint) ovenproof terrine dish with slices of streaky
bacon. Put in the meat mixture, cover with the rest of the bacon, then with
greased cooking foil. Stand the terrine in a baking tin with hot water that
covers the sides of the terrine halfway up. Bake in the centre of the oven
for 90 minutes. Remove the foil and allow to cool naturally then chill for
at least 4 hours before serving.
Fry the remaining onions gently for 2 minutes in the butter, add the
marmalade then cook for a further 3 minutes. Pour the onion marmalade onto
individual plates and serve with a generous slice of the terrine, garnished
with slices of orange, quail eggs, croutons and warm toast with butter.
Converted by MC_Buster.
Per serving: 865 Calories (kcal); 34g Total Fat; (46% calories from fat);
18g Protein; 70g Carbohydrate; 616mg Cholesterol; 419mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2
Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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