Meat terrine with royal champignons

12 servings
1 days 11 hours


1. Chop the pork using a blender, turkey and cooked-smoked bacon into small cubes.

2. Put all the meat in a bowl, pour in the white wine, cognac (30ml) and Worcester sauce (20 drops) .

3. Add nutmeg, paprika, sol.

4. Knead the mince well, cover the bowl with cling film and place in the fridge for 8 hours.

5. Chicken liver should be cleaned from veins. Pour part of the liver (200 g) for 1 hour with marinade with the following composition: 15 ml of cognac, 10 drops of Worcester sauce, a pinch of sole.

6. Heat the olive oil in a pan and fry the marinated liver for 5 seconds on each side.

7. Peel and finely chop the onions, chop the parsley.

8. Peel and cut the champignons into small cubics.

9. In the oil remaining after frying the liver, fry the onions for 2 minutes, then put the mushrooms and cook them over high heat for 5 minutes, constantly interfering. Add the salt, chopped parsley. 10. Dilute the starch in cold water, then mix it in a blender bowl with the remaining liver (raw) and egg. Whisk until homogeneous. 1
1. Put the green peppers crushed with a knife, mushrooms fried with onions, as well as the contents of the blender bowl, into the mince. Mix everything thoroughly, add sol. 12if necessary. Line the baking dish with overlapping bacon, the edges of the bacon should hang from the dish at 5 cm. 1

3. Put half the minced meat on the bacon, put the fried liver on it evenly, and the remaining minced meat on top. Cover the minced meat with bekonom. 1

4. Wrap the tin in 3 layers of foil and place in an oven preheated to 175 degrees on a water bath (pour hot water into a larger tin to reach the middle of the terrine tin). Cook the pie 1 hour 40 minute. 1

5. Cool the finished terrine, drain the liquid, then cover the terrine with cling film and put under the load for a day in the refrigerator. 1

6. Remove the load, remove the film, draw a knife between the terrine and the walls of the mold on all sides, knock the cake out of the mold with a sharp blow. Enjoy your meal!