| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Campanile | 6 | servings | |
INGREDIENTS
| 500 | g | Chicken liver. |
| 500 | g | Pig's throat. |
| 1 | Strip fat. | |
| Salt; pepper. |
INSTRUCTIONS
1 Wash the liver carefully in cold water. Wipe dry, then chop with the pig's throat. Mix together thoroughly. Season, then mix again. 2 Cut the strip of fat to line the base and sides of a terrine dish, then put in the mixture. Put another strip of fat on the top, then put the lid on the terrine. 3 Cook the terrine in a bain-marie in a hot oven for 1 hour (gas mark 6 / 400F / 200C). 4 Leave the terrine to cool before putting it into the refrigerator. Eat the following day. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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