Ingredients
- 3 onions
- 10 cl of cognac
- pepper
- salt
- 300 g of veal
- 300 g of sausage meat
- 200 g of beef liver
- 200 g of pork liver
- 4 slices of bacon
- 3 shallots
- 1 bouquet garni (thyme and bay leaves)
- 25 cl of natural jelly
- crepine
- 10 juniper berries
Preparation
Step 1
Chop the pork and beef livers, add the veal and sausage meat.
Step 2
Add the chopped onions and shallots, mix everything together. Season with salt and pepper, add 10 cl of cognac and the juniper berries. Adjust the seasoning if necessary.
Step 3
Line the sides and bottom of a terrine dish with the bacon slices. Pack the stuffing into the dish, making sure to place the thyme and bay leaves at the bottom of the dish.
Step 4
Drizzle 10 cl of cognac over the stuffing, then lay a double layer of crepine over the pâté.
Step 5
Cook in a bain marie in the oven for 2 hours at 150°C (thermostat 5), then for 1 hour at 220°C (thermostat 7).
Step 6
Let cool for 1 hour, then add 25 cl of chicken stock and 25 cl of jelly.
Step 7
Refrigerate for 24 hours.
Step 8
Enjoy your meal!
Utensils
- 1 Blender
- 1 Wooden spoon
- 1 Oven