Cooking Times

45 min
Prep Time
375 min
Cook Time
420 min
Total Time

Ingredients (8 items)

1.50 lbs Ground pork
0.50 lb Ground veal
0.25 lb Pork fat
diced
2.00 recipes Pastry dough
for crust
0.25 cup Cognac
2.00 large Eggs
for binding
0.50 cup Pistachios
shelled
2.00 packets Gelatin
unflavored

Instructions (6 steps)

1
Mix meats with cognac, eggs, seasonings.
2
Line terrine mold with pastry dough.
3
Fill with meat mixture and pistachios.
4
Cover with pastry, seal edges, cut vents.
5
Bake at 350°F for 1.5 hours until golden.
90 minutes
6
Cool, fill with aspic through vents.
240 minutes