Three Meat and Hazelnut Terrine – La Classe de Cuisine
Elegant three meat and hazelnut terrine marinated in white wine, baked to perfection. Perfect for made-ahead lunches or dinners.
Ingredients
- 200 g (3/4 cup) bacon
- 250 g ( 1 cup) veal shoulder
- 200 g (3/4 cup) beef braising
- 250 g (1 cup) pork loin
- 50 g (1/4 cup) dried breadcrumbs
- 1 egg, beaten
- Rosemary, parsley, onion, thyme
- 1 bottle white wine
- 1 handful hazelnuts
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