- 1 pound [454 g] ground pork
- 1 pound [454 g] ground veal
- 1 pound [454 g] chopped [by hand or into a food processor] chicken liver
- 2/3 cup [160 mL] dry white wine
- 1 ounce [30 mL] Cognac or Brandy
- 1 tablespoonful [15 mL] green peppercorns
- 1 sprig fresh thyme
or
1 teaspoon [5 mL] dried thyme
- 1 bay leaf
The Day After
- 2 tablespoons [30 g] butter
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon [15 mL] salt
- 1 teaspoon [5 mL] freshly ground black pepper
- 2 eggs
- Lard slices
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- Into a bowl, mix together ground pork, ground veal, chopped chicken liver, dry white wine, Cognac or Brandy, green peppercorns, thyme and bay leaf.
- Cover and refrigerate for 24 hours.
The Day After
- Bring terrine mixture to room temperature for 1 hour.
- Preheat oven to 325°F [160°C].
- Into a frypan, melt butter; melt together chopped onions and minced garlic until onions are just translucent, not browned.
- Mix onions and garlic into terrine mixture.
- Well mix in salt, black pepper and beaten [with a fork] eggs.
- Butter a glass terrine mold; transfer mixture into mold, lightly press with a fork and cover with lard slices.
- Cover with glass mold cover or with al foil.
- Bake into preheated oven, for approximately 1 1/2 hours.
- Cool completely, then refrigerate.
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