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Terrine Maison

Ingredients
  Pigs liver 1⁄2 Pound, minced (225 gram)
  Pork belly 1⁄2 Pound, boned, skinned, minced (225 gram)
  Pork sausage meat 1⁄2 Pound (225 gram)
  Onion 1 , peeled and finely chopped
  Garlic 2 Clove (10 gm), peeled and crushed
  Freshly chopped parsley 2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Streaky bacon rashers 6 , rinds removed
  Bay leaf 1
Directions

GETTING READY
1. Preheat the oven to 160°/325°F or Gas Mark 3.
2. Grease the bottom and sides of a 675-g/1 1/2 lb. loaf tin.

MAKING
3. In am mixing bowl, combine together the minced liver and pork.
4. Add the ground meat with the remaining ingredients except the bacon and bay leaf; stir well to mix.
5. Flatten the bacon with the blade of a knife and line the bottom and sides of the greased loaf tin.
6. Spoon in the P-té mixture into the loaf tin and press it down lightly.
7. Put the bay leaf on top and cover with foil.
8. Put in a roasting tin half filled with water and bake at 160°/325°F or Gas Mark 3 for 2 hours or until set; remove and discard the bay leaf.
9. To freeze: cool quickly and put heavy weights on top of the P-té, then chill in the refrigerator until firm.
10. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
11. Label the bag as it makes it easier to distinguish.
12. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.

SERVING
13. Arrange the P-té on a serving platter and serve cut into thick slices.
14. P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes
Servings: 
4

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