Calf's liver terrine

This recipe makes a spreadable calf's liver terrine.

Makes 1250g.

component image

component image

Celery

Ingredients

2

l

court bouillon

750

g

pork belly

18

g

curing salt

2

g

white pepper, smoked

2

g

bay leaf, ground

1.5

g

thyme

1.5

g

ground ginger

2

g

dextrose powder

250

g

calf's liver

200

ml

truffle jus

6

g

gelatin leaves, soaked in cold water

component image