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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the meats into cubes. | 2. In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse. | 3. Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes. | 4. Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid. | 5. Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie"). | 6. Bake in pre-heated oven at 180°C / 350°F for 1 h 30. | 7. Let it cool down then keep in fridge for at least 12 hours before serving. | 8. Serve with French bread and cornichons (gherkins). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1			1705.536	0.0	63.0958	159.0775
veal	2/3	lb		404.9787	4.2311	65.5824	13.9929
bacon	1/2			58.38	0.1792	1.7668	5.5566
cognac	2	fluid		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
thyme	2	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
nutmeg				-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.