Terrine with basil recipe

Ingredients

Terrine with basil

to make 750g

250g boneless lean pork chopped

250g boneless veal chopped

250g calves liver cubed about 3/4 ins

salt and pepper

3 flozs of brandy

3 flozs of olive oil

1 teaspoon of thyme chopped

1 bunch of basil leaves stripped from stems

2 bay leaves

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

if you liked the terrine with basil try a breton pate

if you like the breton pate try the chicken pate recipe

Country pate recipe

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Terrine with basil recipe

Ingredients

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