Ingredients
2 kg/ 4 lb boneless lean beef, lamb, poultry, or a mixture of these meats
25g beef suet or marrow, chopped
250g raw ham
1 kg pork back fat, diced
250 g barding fat
salt
mix spices
1tbsp chopped parsley
2 onions, chopped
250g mushrooms, finely chopped
1/2 dried basil
8 egg yolks
10 cl/ 31/2 fl oz brandy
Method
Preheat the oven to 180° C Gas 4
1) mince the meat and the ham with the beef suet or marrow
2) season with salt, stir in the spices, onions, mushrooms and basil, stir in the egg yolks, brandy and the diced fat, mix well
3) line a large terrine with the barding fat , put in the mixture and cover with barding fat, cover with the terrine lid and bake for 4 hours, reducing the heat to 130° C Gas 1/2 after the first hour
4) to cool, place a weighted board on top
To serve, turn the terrine on to a platter and scrape the fat until it is uniformly white.
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