Pork Liver Mousse Terrine with Almonds and Herbes de Provence | Canadian Goodness
This is the Pork Liver Mousse Terrine with Almonds and Herbes de Provence recipe.
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Cooking tools:
- Food processor
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Baking dish
- Roasting pan
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 cups (500 mL) Milk
- 1/2 cup (125 mL) pork back fat
- 1 lb (450 g) pork liver cleaned
- 3 eggs
- 1/3 cup (80 mL) whipping 35 % cream
- 2 tbsp (30 mL) cognac
- 1/2 tsp (2 mL) ground nutmeg
- Salt
- pepper
- 2 tbsp (30 mL) blanched slivered almonds
- 1 tsp (5 mL) herbes de Provence
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