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Poultry Foil Terrine

Yields1 Serving

(4 people)
Ingredients:
 Poultry livers
 200 g of pork stuffing
 Bacon and a small piece of boneless loin.
 Salt, pepper, Armagnac bay leaf and shallot and parsley mixed spices.
 1 egg
Preparation:
1

Chop all the meat with the shallot and parsley. Salt, pepper and add the mixed spices.

2

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.

3

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.

4

Let stand at least 48 hours.

5

Enjoy your meal from

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Transport

  • We can organize your transport from the airport to the Arbor as well as the return.
  • We can take care of reserving a car for you for a day or for the duration of your stay, including airport pick-up and drop-off.
  • For groups, we can organize your pick-up by minibus.