Country Terrine

Total Time: 13 mins Cook Time: 13 mins

Ingredients

• Servings: 8
• 1 lb lamb
• 2/3 lb veal
• 1/2 lb bacon
• 2 fluid ounces
• 2 eggs
• 2 sprigs thyme
• 2 bay leaves
• nutmeg
• salt & pepper

Recipe

• 1 cut the meats into cubes.
• 2 in an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. you can use a processor with pulse.
• 3 put the meat in a salad bowl, pour the , add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
• 4 add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. cover with the terrine lid.
• 5 put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
• 6 bake in pre-heated oven at 180°c / 350°f for 1 h 30.
• 7 let it cool down then keep in fridge for at least 12 hours before serving.
• 8 serve with french bread and cornichons (gherkins).