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Ingredientes
- 2 lb Veal, shoulder, cubed
- 1 lb Pork, shoulder, cubed
- 1 lb Chicken, livers
- 2 x Duck, breasts, cut in strips, chicken breasts may be substituted
- 2 c. Wine, white
- 6 x Bay leaves
- 1 tsp Rosemary
- 1 tsp Thyme
- 1/4 lb Fatback, thinly sliced
- 3/4 lb Fatback, cubed Salt (to taste) Pepper (to taste)
- 1 Tbsp. Allspice
- 2 tsp Thyme
- 1/3 c. Flour
- 2 lrg Large eggs
- 2 ounce Brandy
Direcciones
- Put the meat in a bowl and add in wine, bay leaves, and 1 tsp. of thyme. Let the mix marinate in the refrigerator for 2 days.
- Line a terrine with the pork fat.
- Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 tsp. thyme, flour, Large eggs, and brandy.
- Pack half of the mix into the lined terrine.
- Add in the duck breasts and fat strips, then cover with the remaining forcemeat.
- Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.
- Bake at 280 F for 2 to 3 hrs or possibly till the juices are clear.
- Remove lid and cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 4 servings | |
| Calories 1094 | |
| Calories from Fat 586 | 54% |
| Total Fat 65.0g | 81% |
| Saturated Fat 21.09g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 412mg | 137% |
| Sodium 328mg | 14% |
| Potassium 1403mg | 40% |
| Total Carbs 13.1g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.16g | 1% |
| Protein 79.71g | 128% |
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