Pork liver terrine by Jacques Bernadou.
It´s a classic, but when made at home, this terrine is always a feast.
For 1 kg of pork liver:
1 kg of lean meat, thigh or shoulder
2 kg of pork lard
20 g. of salt and 2 g of pepper
1 g of nutmeg
½ glass of brandy
and caul fat
Put the meat, fat and liver into the meat mincer with a 6 plate, add seasoning and mix carefully.
Place the caul fat in your terrine dish or cooking tray and let it overlap the edges.
Fill with the minced meat, pat it down well and fold over the rest of the caul fat.
You can put it in the oven for 60 to 90 minutes* at 200°C (390° F) if you place the terrine dish in a basin filled with water to create a bain-marie.
You can also freeze the terrine and cook it at a later stage. If so, cook for 2 - 2 1/2 hours.
*These times are given for 1 kg, but you should always check the cooking by putting a knife in: the pâté should not be pink and the blade should come out clean.
An ""Ethno-cook"" is how Jacques Bernadou describes himself. He is an excellent cook and spends his life sharing and passing things on. He believes that recipes and know-how are part of our heritage and he has written a number of books…
