Chop all the meat with the shallot and parsley. Salt, pepper and add the mixed spices.
Put in a salad bowl and add Armagnac and madere in small quantities. Mix well, taste and correct the seasoning, then put in a bowl and wrap the lid with water and flour.
If you want you can make a little jelly with 2 sheets of gelatin and a little Armagnac and pour into the terrine before soldering and put in the oven and let it cook in a bain-marie for about 1hr30.
Let stand at least 48 hours.
Enjoy your meal from
Ingredients
Directions
Chop all the meat with the shallot and parsley. Salt, pepper and add the mixed spices.
Put in a salad bowl and add Armagnac and madere in small quantities. Mix well, taste and correct the seasoning, then put in a bowl and wrap the lid with water and flour.
If you want you can make a little jelly with 2 sheets of gelatin and a little Armagnac and pour into the terrine before soldering and put in the oven and let it cook in a bain-marie for about 1hr30.
Let stand at least 48 hours.
Enjoy your meal from
English 
French 
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