1 Wash the liver carefully in cold water. Wipe dry, then chop with the pigs throat. Mix together thoroughly. Season, then mix again. 2 Cut the strip of fat to line the base and sides of a terrine dish, then put in the mixture. Put another strip of fat on the top, then put the lid on the terrine. 3 Cook the terrine in a bain-marie in a hot oven for 1 hour (gas mark 6 / 400F / 200C). 4 Leave the terrine to cool before putting it into the refrigerator. Eat the following day.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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