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Terrine with basil recipe
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Mix the pork, veal and season with salt and pepper. Combine the liver and brandy, oil and thyme leave for 2 hours Put a 2 cm layer of the chopped meat into a 2 lb loaf tin. Add a layer of basil leaves, one of liver another of basil then the chopped meat and so on ending with the chopped meat. Put the bay leaves on top, place the tin in a tray of hot water. The water should come up to 3/4 of the tin. Place in a oven gas 6 400f or 200c and cook for 45 mins to 1 hour
cool and serve
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