User Login
Minced meat terrine
Minced meat terrine
4.8
5 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
A terrine is really easy to make and resemble old traditional country food your grandparents use to serve. This one is maybe not the most common one but really delicious. It is best served cold as a starter, or a side dish together with pickles and and potatoes.

Ingredient List for 6 servings:
Button
400 gr Minced beef
Button
400 gr Minced veal
Button
100 gr Minced pork
Button
200 gr Mushrooms
Button
2 Eggs
Button
1 Onion
Button
2 Bread slices
Button
200 ml Milk
Button
2 Garlic cloves
Button
1 teaspoon Thyme
Button
1 teaspoon Rosemary
Button
1 pinch Coriander
Button
1 pinch Pepper
Button
1 tablespoon Olive oil
Button
1 pinch Salt
Oven temperature:
200 degrees Celsius
Instructions:
Button
Peel the onion and the garlic and slice them in small pieces.
Button
Cut the mushrooms in small pieces, save 2 for decoration.
Button
In a frying pan heat up some olive oil and fry the mushrooms, garlic and onion until the water disappear.
Button
Mix all the minced meat and the vegetables in a bowl.
Button
Place the bread slices in milk and let it soak in. Drain the bread and then crumble it with the rest of the ingredients.
Button
Mix all the ingredients well, place it on a baking sheet and form it like a a loaf, or place it in a cake form. Place the rest of the mushrooms on top of it.
Button
Preheat the oven at 200 degrees Celsius, and place the terrine in the middle of the oven for 50 minutes.
Button
Take out the terrine and let it cool down before serving it.
A selection of recipes from the same country.
This recipe is from France
French snails
French snails
A homemade recipe of French snails with the traditionally garlic and parsley butter. This is a classic French dish that you can find in restaurants all over France. The recipe use Madeira jelly, but if you can´t find any it is possible to use normal jelly and add some Madeira abstract. That way you still get the perfect taste of your snails.
Spritz bredele
Spritz bredele
You will recognize these Alsatian Christmas cookies by their special shape, and can often find them dipped in chocolate, or soaked in coffee. This is the original recipe of one of many popular small Christmas cookies called bredele.
Tarte Flambée gratinée
Tarte Flambée gratinée
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.