Veal liver terrine
8 servings
60 minutes
Terrine made from calf liver is an exquisite dish of European cuisine that reflects the traditions of French gastronomy. Its rich flavor combines the tender texture of liver with the spiciness of garlic and bay leaves, while pistachios add a nutty note and pleasant crunch. Baked in a frame of aromatic bacon, the terrine acquires a rich, slightly smoky hue. After cooling, it becomes dense and is perfect for serving with crispy baguette or fresh vegetables. Historically, terrine emerged as a way to preserve food – its refrigeration deepens the flavor and firms up the texture. Ideal as an appetizer for festive tables or as a refined complement to a glass of red wine.
1
Clean the liver from membranes and ducts, cut into small pieces, and pass it through a meat grinder twice or finely chop it in a blender.
- Veal liver: 1 kg
2
Beat the eggs lightly, chop the garlic finely, and crush the bay leaf in a mortar.
- Chicken egg: 3 pieces
- Garlic: 2 cloves
- Bay leaf: 2 pieces
3
Add eggs, garlic, bay leaf, and peeled pistachios to the liver, season with salt and pepper to taste, and mix.
- Veal liver: 1 kg
- Chicken egg: 3 pieces
- Garlic: 2 cloves
- Bay leaf: 2 pieces
- Pistachios: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Layer the baking dish with overlapping slices of bacon, leaving the ends hanging. Place the liver mixture in the dish and cover it with the tips of the bacon slices.
- Bacon: 250 g
5
Cover the dish with a lid or food foil, place a tray with about half a glass of water, and bake in the oven at 180 degrees for about 45 minutes. Remove the dish, take off the foil, cool it down and let it sit in the fridge overnight. Before serving, slice the terrine into medium-thick pieces.
- Water: 0.5 glass