Meat-truffle terrine

Meat-truffle terrine
Meat-truffle terrine 5 1 Stefano Moraschini

Instructions

01034 MEAT TERRINE with TRUFFLE INGREDIENTS 4 PEOPLE 250 g lean pork meat; 250 g of pork liver; 250 g of lard; 2 chicken livers; 250 g pork retina; half a glass of porto; 3 eggs; 2 truffles; 1 Laurel leaf; 3 Juniper granules; milk; thyme; salt and pepper PROCEDURE Place soaked in milk the liver for two hours.

Chop the pork, liver, chicken livers and bacon.

Mix well, season with salt, pepper, thyme, juniper berries and bay leaf all chopped.

Add the beaten eggs, port and truffles cut into thin slices.

Put the dough into a bowl lined with the retina.

Cook in the oven in a Bain-Marie until piercing the liquid that comes out is pink.

Let it sit a day before serving.

Meat-truffle terrine

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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