Terrine with pate

We put thin slices of lean bacon along the walls of the form – so that they then close on top after filling the form. Grind the meat on a large or trimmed wire rack: pork belly, ham and the back of the beef. Knead thoroughly with spices, coarse salt 16 g / kg. From the spices to the minced meat, add garlic, black pepper, basil and oregano. We fill the mold with this mass, sealing it so that there are no voids. Place a bar of liver pâté in the middle of the mold. You can make several bars thinner by distributing them over the volume of the minced meat form.
Liver pate – fry the liver, sauté onions and carrots. Grind twice through a fine grate adding salt and spices – nutmeg, cardamom.
Cooking in the oven on a water bath, medium heating level, up to a temperature of 68-69 degrees inside the terrine. We cool it under pressure at a temperature of 2-10 degrees Celsius and transfer it to the refrigerator for a day. Terrin easy will fall out of shape if immersed in hot water for a few seconds.