Ma terrine au foie de volailles et pruneaux
Par Fred le Loup le lundi 19 décembre 2005, 11h 45 - Mes recettes Préférées - Lien permanent
Une excellente terrine que nous aimons tous à la maison, qui allie sucré salé... Les foies et les pruneaux disposés au milieu de la terrine en rendent les tranches aussi belles qu'appétissantes. Bon appétit !

- 600 g de veau
- 600 g de gorge de porc
- 600 g de pruneaux
- 600 g de foie de volaille
- des tranches fines de poitrine fumée
- sel (compter 5 g par livre de farce), du poivre
- de l'armagnac
Dénoyautez les pruneaux.
Hachez le veau, la gorge, la moitié des pruneaux, la moitié des foies. saler et poivrer.
Faites préchauffer le four 180°C
Lardez la terrine (c'est disposer les tranches de poitrine sur le bord de la terrine).
Commencez à remplir à moitié de la terrine avec la farce. Placez ensuite les pruneaux et les foies entiers. Attention, pensez à l'aspect des tranches coupées pour les disposition des morceaux. Recouvrez ensuite avec le restant de la farce.
Finissez de larder le terrine.
Luttez le couvercle (c'est placer un ruban de pâte faite de farine mélangée à de l'eau et un peu d'huile, pour sceller le couvercle).
Enfournez au bain marie pendant 1h30
A la fin de la cuisson, ôtez le couvercle, laissez refroidir en posant un poids sur la farce pour la tasser.
Attendez le lendemain pour la déguster
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