Terrine Campagnarde recipe
Last Updated on
INGREDIENTS
6 servings 600 g chicken or turkey 300 g minced meat – pork 300 g minced meat – veal or beef 1 piece of eggs 2 pieces of shallots 2 cloves of garlic 20 pcs. 30 ml of brandy ground pepper ground salt dried or candied fruit (optional)
Procedure for the recipe
1 Preheat the oven to 200 degrees C 2 In a bowl, combine the minced meat, eggs, salt, pepper, chopped shallots and sliced garlic (or dried or candied cranberries, blueberries or plums). 3 Pistachio nuts, olives or capers may be used instead of dried fruit.4 Slice the turkey or chicken, lightly salt and pepper. 5 Line a pâté or pie tin with a few slices of bacon. Cover with 1/3 of the divka 6 Cover with half of the turkey cutlets, a third of the divka, the remaining turkey and the last third of the divka. 7 Cover the top of the divka with the bacon slices and pour the brandy over it. 8 Bake at 200 °C for 1 hour. 9 Serve warm with potatoes, as a warm starter with white bread or cold with vegetable salad and bread. 10 The cut can also be used as a base for cold dishes.