calf liver terrine w/pistachios

Composed by cuuks, 09 Oct 2009, 2:25 am

veal liver

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veal

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pork fat

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pork neck

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egg

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cream

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pistachio nuts

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Tags for this composition

terrine french bistro liver offal

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cuuks, 09 Oct 2009, 2:25 am

liver: 2;veal: 1; pork fat: 0.5;
pork neck: 0.5; 2 eggs per kilo/quart;
some cream;
blend;
push through sieve;
form;
80° /45 min/ or internal temp: 55°