Terrine L’Amuse recipe | Taste of France®
1Mince all the meat together. A mincer is best but a food processor will do, although it will not give you the same texture. 2In a large bowl mix the minced…
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Cooking tools:
- Meat mincer
- Food processor
- Mixing bowl
- Terrine dish
- Aluminum foil
- Pastry brush
- Double boiler
- Oven
- Instant-read thermometer
- Weight
- Tin of beans
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
Ingredients
- 350g pork neck
- 350g pork fat
- 350g chicken livers
- 50g sultanas or raisins
- 2 teaspoons salt
- ½ teaspoon black pepper
- 50ml brandy
- 120ml cream 3 bay leaves
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