Cooking Times

30 min
Prep Time
90 min
Cook Time
120 min
Total Time

Ingredients (8 items)

1.00 lb Ground pork
coarsely ground
0.50 lb Ground veal
0.25 lb Pork liver
chopped fine
8.00 strips Bacon
for lining
0.25 cup Cognac
0.25 cup Heavy cream
2.00 large Eggs
1.00 tbsp Fresh thyme

Instructions (6 steps)

1
Line terrine mold with bacon strips.
2
Mix all meats with cognac, cream, eggs, herbs.
3
Season mixture with salt, pepper, spices.
4
Pack mixture into lined mold, fold bacon over.
5
Bake in water bath at 350°F for 1.5 hours.
90 minutes
6
Cool completely, refrigerate overnight before slicing.
720 minutes