Terrine de campagne

Ingredients

• 600 g Pork chops
• 600 g Bacon, sliced
• 300 g Pork liver
• 150 g Bacon, sliced
• 5/8 pcs Egg
• 1.8 pcs Onion
• 1.8 pcs Shallots
• 2 3/8 clove Garlic
• 6 pcs Bay leaves
• 5/8 tbsp Salt
• 5/8 tbsp Parsley, fresh, chopped
• 5/8 tsp Four spices
• 5/8 pinch Freshly ground pepper

Method

1. Pre-heat the oven to 180°C.
2. Cut the meat into thin slices.
3. Put the meat slices, liver, onions, garlic cloves, and parsley into the blender to mince them.
4. Carefully mix the pâté with eggs, some alcohol and season.
5. Grab a terrine form to butter.
6. Position the bacon slices so, that they cover the bottom and the sides of the form.
7. Put a piece of terrine on the bottom of the mold.
8. Place the bay leafs on it.
9. Cut the fatty bacon into 0.5cm thin long cubes.
10. Add them to the top of the terrine, in the middle.
11. Cover the fatty bacon with the rest of the terrine.
12. Cover the top with bacon slices.
13. Cover the form with folio.
14. Put it in the oven.
15. Bake for around 1.5 hours.