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Terrine de campagne

  • 1 kg pork chops
  • 1 kg bacon, sliced
  • 500 g pork liver
  • 250 g bacon, sliced
  • 1 pcs egg
  • 3 pcs onion
  • 3 pcs shallots
  • 4 clove garlic
  • 10 pcs bay leaves
  • 1 tbsp salt
  • 1 tbsp parsley, fresh, chopped
  • 1 tsp Quattre épices
  • 1 pinch freshly ground black pepper

  1. Cut the meat into thin slices.
  2. Put the meat slices, onions, the garlic cloves, and the parsley into the blender to mince them.
  3. Carefully mix the pâté with eggs, some alcohol, and several seasonings.
  4. Grab the pâté molds to butter and crumb them.
  5. Put a piece of terrine on the bottom of the mold and place a bay leaf on it.
  6. Cut the fatty bacon into 0.5 cm-thin slices and add them to the pâté 1-2 cm apart.
  7. Then another terrine comes with a bay leaf.
  8. Add more fatty bacon slices and go on. Step by step, as you finish the pâté.
  9. Cover it with all the leftover bacon slices.
  10. Cover the mold and put it in a pre-heated oven (180°C)
  11. The pâté is ready in approximately one and a half hours.

Good points

  • Very low in sugar
  • Very high in selenium
  • Very high in vitamin B6
  • High in vitamin B12

Preparation time: 120 min
Portions: 10
Difficulty: medium
Cuisine: French
General (in 1 portion)
Calories: 211.53 kcal
Carbohydrates: 9.93 g
Cholesterol: 209.93 mg
Sugar: 1.89 g
Protein: 14.23 g
Fat: 13.41 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com