Calf's Liver Terrine en CroûteTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: 75 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:342 kcal
Proteins:13.9 g
Fats:25.6 g
Carbohydrate:14 g
Fibers:1.1 g
Sugar:0.6 g
Cholesterol:127.5 mg
Sodium:190.4 mg
Calcium:17.4 mg
Energy:929 kcal
Proteins:37.7 g
Fats:69.5 g
Carbohydrate:37.9 g
Fibers:2.9 g
Sugar:1.5 g
Cholesterol:346.4 mg
Sodium:517.2 mg
Calcium:47.3 mg
SIMILAR RECIPES
Calf's Liver with Melon and Red Onion
Calf's Liver with the Flavors of Normandy
Calf's Liver with Green Grapes and Muscat or Apples and Muscat
Thin Slices of Calf's Liver with Bacon and Fresh Pasta
Sautéed Calf’s Liver with Lime and Grilled Zucchini
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
calf's liver
400
g
veal eye of round
150
g
pork tenderloin
150
g
pork fat
400
g
pâte brisée (pie pastry)
100
g
shelled pistachios
20
g
butter
2
yolk
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.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
