Pork and Liver Pate (Terrine de campagne) pork belly, pork liver, pepper, mace, juniper, garlic, bacon, pork, veal, salt, white wine, brandy A terrine de campagne, or pork and liver pate from Elizabeth David. This rich and indulgent dish would be ideal for a starter, served on toast or French bread. To the minced meats, all thoroughly blen...
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| Pate Lise Recipe by New.Wife | ifood.tv pork liver, cured pork, thyme, sage, pepper, parsley, nutmeg, mace, cloves, bay leaf, onion, eggs, pork, salt, brandy, water, flour Grind liver and pork fine. Work flour into mixture well. Add egg, and mix well. Add onion, parsley, and spices. Line the bottom and sides of pate mold or deep casserole with slices of salt pork. ...
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