The terrine resembles meat bread in its form. Such a snack bar "loaf" is prepared not only from the liver, but also from meat, poultry and even fish. We decided to start our acquaintance with this French dish with a classic liver-based recipe.
Terrine from the duck liver
Ingredients:
- fresh bread crumb - 1/2 tbsp .;
- garlic - 1 clove;
- a mixture of dried herbs (marjoram, rosemary, thyme) - 1 teaspoon;
- ground cloves - pinch;
- milk - 1/3 of a century;
- onions - 1 pc .;
- butter - 1 tbsp. a spoon;
- duck liver - 750 g;
- bacon - 12 slices;
- eggs - 2 pieces;
- salt, pepper - to taste;
- bay leaves - 3-5 pcs.
Preparation
Mix the bread crumb with garlic, herbs, cloves and milk with a blender.
In butter, fry the onion until golden brown. While the onions are fried, the liver is cleaned and mine. We beat the liver with fried onions, eggs, bread mass and butter. Season with salt and pepper.
The oven is heated up to 180 ° С. The form for the terrin is covered with strips of bacon and poured into it a hepatic mixture. We cover the terrine with a pair of three leaves of laurel and the edges of bacon strips, after which we wrap the form with foil, put it into a baking tray filled with water and bake 1 1/4 of an hour. After the time, remove the dish from the oven, remove the foil and lightly cool the terrine, then cover it with a film, put the load on top and send the snack to the refrigerator for 24 hours. You can serve terrine from the liver with grilled peaches, sweet jam or more classic additives like salad and a slice of fresh bread.
Chicken liver terrine with meat - recipe
Ingredients:
- chicken liver - 300 g;
- brandy - 4 tbsp. spoons;
- butter - 25 g;
- onions - 1 pc .;
- minced pork - 250 g;
- ground beef - 250 g;
- pork lard - 250 g;
- garlic - 3 cloves;
- nutmeg - 1/4 tsp spoon;
- bacon - 250 g;
- eggs - 2 pieces;
- salt pepper.
Preparation
Fill the chicken liver with brandy. In a frying pan, melt the butter and fry on it with pieces of onion until soft, then add garlic to it, both kinds of minced meat and lard. As soon as the mixture comes to semi-preparedness - remove from heat and season.
Cover the form with bacon and lay out the layers of meat and liver, alternating them. Cover with all the free edges of bacon and cook in a water filled baking sheet 1 1/4 hours at 180 ° C. The ready terrine is cooled and put under the press in the refrigerator for a day. Serve with sweet pears. Bon Appetit!