Veal liver terrine


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Ingredients and proportions:

  • 1 kg of veal liver
  • 1 lemon
  • 650 g fresh bacon
  • thyme
  • cinnamon
  • nutmeg
  • butter
  • 2 small glasses of brandy
  • 1 strip of bacon
  • salt
  • Pepper

Difficulty: medium Preparation: 45 minutes – Cooking: 20 minutes

Directions:

This veal liver terrine will keep in a jar after a 1 ½ hour sterilization. You will not only use it to spread on canapés but also directly on slices of meat.
First cut the liver into pieces and put it in cold water with lemon acid for at least 1 hour; drain, chop it finely with bacon and work it with a wooden spoon. Add salt and pepper, a pinch of thyme, a pinch of cinnamon and a little nutmeg. Brown the mixture in a pan with a little butter, add two small glasses of brandy, mix well and pour the pâté into small glass or earthen jars. Level the top, cover with bacon, close tightly and sterilize. Then store the terrine in a cool, dark place.

Note:

Among the meats with major nutritional properties, veal liver occupies an important place. From a dietetic point of view, it has a high percentage of protein, minerals, iron and vitamins.
Therefore, it is recommended for any restorative diet and for the feeding of children. It is recommended not to overcook it otherwise it will harden, and some people like it pink. It will be very good if you take the trouble to lightly flour it before cooking it.


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