Makes 2 terrines
Refrigeration: 1 hour
Half a large onion, 1 large shallot, 1 clove of garlic, 150 ml milk, 1 sprig of thyme, 1 bay leaf, Half a pig’s liver, 1.2 kg goulat (throat) pork, 2 eggs, 25 g salt, 5 g black pepper, 5 g Espelette pepper, 500 ml white chicken stock (with a stock cube), 3 sheets of gelatine
Guindilla chillies and gherkins to serve
Peel the onion, shallot and garlic and chop finely. Heat the milk with the onion, shallot, garlic, thyme and bay leaf. Simmer for about 15 minutes, then strain using a chinois.
Preheat the oven to 110C. Mince the liver and goulat. Strain the milk. Mix the minced meat very gently with the eggs and strained milk. Season with salt, pepper and Espelette pepper. Divide the mixture into 2 terrines. Place in the oven for 40-50 minutes (until the temperature in the middle of the terrine is 70 °C).
Prepare the white chicken stock and gel it: soak the gelatine in cold water for a few minutes, then spin it and mix it with the hot white chicken stock. Split the jelly obtained in two; when cold, pour onto each terrine. Cover and refrigerate for 24 hours.
To serve, cut 2 thick slices of terrine per person and serve with lettuce, guindilla chillies and gherkins.