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bacon chicken livers ground veal ground pork butter sherry onion garlic oregano ground allspice salt terrine mold
Viewed: 43 - Published at: 2 years agoIngredients
- 12 oz (350g) sliced bacon
- 9 oz (250g) chicken livers, trimmed
- 1 lb (450g) ground veal
- 12 oz (300g) ground pork
- 8 tbsp butter, melted and cooled
- 1/2 cup dry sherry
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp ground allspice
- Salt and freshly ground black pepper
- 6 cup terrine mold or loaf pan
Method
- Preheat the oven to 350F (180C).
- Line a 6 cup terrine mold or loaf pan with the bacon slices, letting the ends of the bacon hang over the sides of the dish.
- Pulse the chicken livers in a food processor until finely chopped.
- Transfer to a bowl.
- Add the veal, pork, butter, sherry, onion, garlic, oregano, and allspice and season well with salt and pepper.
- Mix with your hands until combined.
- Transfer the meat mixture to the terrine mold and fold the bacon ends over the top.
- Cover tightly with the lid or aluminum foil.
- Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the dish.
- Bake for 1 1/2 hours, until a meat thermometer inserted in the center reads 165F (74C).
- Transfer the terrine in its mold to a baking sheet.
- Replace the foil with a fresh sheet.
- Place another pan to fit inside the terrine, and fill with heavy cans of food.
- Refrigerate for 24 hours.
- Unmold, slice, and serve.
