Veal Liver Terrine

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Veal Liver Terrine

Ingredients

Veal Liver - 2 lbs
Chocolate eggs - 3 pieces
Garlic - 2 cloves
Bay leaf - 2 pieces
Pistachios - ½ cup
Salt - to taste
Ground Black Pepper - to taste
Bacon - 8.8 oz
Water - ½ cup

Step by Step guide

Step 1

Clean the liver from membranes and ducts, cut into small pieces, and pass twice through a meat grinder or finely chop in a blender.

Step 2

Lightly beat the eggs, finely chop the garlic, and crush the bay leaves in a mortar.

Step 3

In a bowl with the liver, add the eggs, garlic, crushed bay leaves, and peeled pistachios, season with salt and pepper to taste, and mix well.

Step 4

Line a baking dish with overlapping slices of bacon, leaving the ends hanging over the sides. Place the liver mixture into the dish and cover with the tips of the bacon slices.

Step 5

Cover the dish with a lid or wrap it in food foil, place it in a tray with about ½ cup of water, and bake in the oven at 356°F for about 45 minutes. Remove the dish, take off the foil, let it cool, and refrigerate overnight. Before serving, slice the terrine into medium-thick slices.