Minced Meat Terrine with Rosemary and Cognac
by Editorial Staff
Terrine made from a mixture of ground beef and chicken with the addition of cognac and rosemary, baked in the oven, turns out to be incredibly tasty, juicy, and very aromatic. Thanks to the use of herbs, spices, and cognac, this appetizer has a rich multifaceted taste. Meat terrine will decorate any table and is perfect for sandwiches.
Cook: 20 minutes
Servings: 6
Ingredients
- Veal (pulp) – 500 g
- Chicken fillet – 500 g
- Cream (10% fat) – 200 g
- Eggs – 2 pcs.
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Cognac – 50 ml
- Fresh rosemary – 2-3 sprigs
- Butter – 15 g
- Ground white pepper – 1 pinch
- Ground black pepper – 1 pinch
- Ground red hot pepper – 1 pinch
- Salt to taste
Directions
- We prepare products. In the cooking process, we need cling film and parchment paper. We wash the veal, dry it, and cut it into large pieces.
- Grind the veal using a meat grinder with a large wire rack. Chop the rosemary finely. Pour cognac into the minced meat and add rosemary. Mix and send to the refrigerator for 1 hour.
- Peel the onion and cut it into small cubes. Melt the butter in a frying pan and fry the onion over low heat until soft, 3-5 minutes.
- We wash the chicken fillet, dry it, and cut it into large pieces. We clean the garlic. We pass the chicken fillet, fried onions, and garlic through a meat grinder.
- We turn on the oven to heat up to 170 degrees. In a bowl, combine two types of minced meat. Break eggs into the minced meat, pour in the cream, add salt and three types of pepper. Mix the minced meat thoroughly until smooth.
- Cover the baking dish (25x14x6 cm) with parchment paper so that the edges of the paper hang slightly (the terrine will need to be covered with paper to keep the minced meat juicy). Lubricate the paper with vegetable oil. Spread the prepared meat mass evenly into the mold, lightly tamping it.
- Cover the form with parchment paper. We send the form with minced meat to the oven and bake at 170 degrees for 1.5 hours. Then let the dish cool completely. We wrap the terrine in the form of cling film and send it to the refrigerator for 1-2 days.
- We take the terrine out of the mold and free it from the parchment paper. Cut the dish into portions. Veal terrine with chicken, cognac, and rosemary, baked in the oven, ready to serve.
Enjoy your meal!
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