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Category: Meat Recipe for Baked Origin: Switzerland Season: Spring Summer Fall Winter Difficulty: Rating: 3/5 (1 reviews) Tags: Ingredients For 1 terrine mold of 1 liter tablespoon olive oil 20 g dried morels 400 g rabbit fillets, well cold 300g beef cold 40g bacon in small cubes 2,5 dl cream very cold, cold 2 eggs, 3 tablespoons sherry ice-cold 40 g of crushed ice, 1 teaspoon salt teaspoon pepper A little red pepper 1 shallot 3 sprigs đurkin of marjoram 50g chopped pistachio bag Sulzpulver 1 dl water, heat 3 tablespoons sherry
Rinse the terrine mold with cold water. Lined with plastic and kitchen grease with a little oil. Put morels soak in cold water separates two pike fillets and thinly rabbit fillets đurkin with remaining beef Put the mince in a bowl and mix with bacon, cream, eggs, sherry, ice, salt , pepper đurkin and paprika in the blender, grind very fine and small portions, mixing finely prepared Pica shallots and marjoram Rinse and squeeze đurkin the mixture đurkin morels or meat prepared with pistachios Preheat oven to 140 degrees. đurkin Fill a bucket half the mass of the terrine mold and flattens Place two fillets reserved well in the middle of the tub and just fill the rest of the mass, paves well and covered with aluminum foil Put the form on a baking sheet with high edges. đurkin Put the tray in the center of the oven and fill with boiling water. Bake about 90 minutes terrine. Remove the terrine from the oven Put a piece of cardboard on top of the terrine and place a weight on top (eg one carton of milk) Let cool terrine mold Remove the weight, cardboard and paper from Sulzpulver aluminum dissolves in hot water, add the sherry and let cool until it begins to solidify spills on the surface of the tub and let cool in the refrigerator unmold the terrine mold Remove the plastic wrap and cut carefully Cooking into pieces about 2 cm Notes
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