Pâté
terrine

Preparation: 1 hour Cooking time: 1 hour

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. 

DISCOVER ALSO

FIND ALL THE RECIPES IN THE BOOK
« LA CANTINE DU TROQUET »

The Chef C. Etchebest reveals all the secrets of the French south-west cuisine. Simple and sophisticated, his high colored and flavored cuisine gives all its secrets through the pages. Starter, main courses, and deserts: the Chef put all his classic recipes accessible for everybody.

I want it