| 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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