Calf's Liver Terrine en Croûte, a recipe from the Worldwide Gourmet

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Calf's Liver Terrine en Croûte Recipe

Recipe

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: 75 minutes

Difficulty: Easy

Ingredients

Ingredients for 6-8 servings

- 300 g (10 oz.) calf's Liver

- 400 g (14 oz.) Veal eye of round

- 150 g (5 oz.) pork tenderloin

- 150 g (5 oz.) pork fat

- 400 g (14 oz.) pâte brisée (pie pastry)

- 100 g (3 1/2 oz.) shelled Pistachios

- 20 g (4 tsp.) butter

- 1 whole egg + 1 yolk

- 1 tbsp. armagnac

- Salt and pepper

Method

Cut 150 g (5 oz.) veal eye of round and 150 g (5 oz.) calf's liver into 3 strips each.
Cut the remainder into pieces and chop in a blender with the pork fat and tenderloin.
Place the forcemeat mixture into a bowl; add the whole egg, armagnac, salt and pepper. Mix well.
Roll out two-thirds of the pastry and line a buttered terrine.
In the bottom of the pastry, spread out one layer of forcemeat and place a strip of liver and eye of round in the center; sprinkle with pistachios, cover with more forcemeat and repeat the layering twice more.
Cover with the remaining pastry; make a vent in the center and insert an aluminum foil chimney.
Decorate with pastry cut-outs; brush with egg yolk, cover with foil and place in a preheated 210° C (425° F) oven. After 15 minutes, reduce the temperature to 180° C (350° F) and cook 1 hour longer.

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Collaboration: VFC and Produits tripiers de France

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