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French Style Country terrine with hazelnuts

IMG_1045-ok - Peugeot Saveurs


  • Pork throat 125g
  • Poultry liver 125g
  • Pork loin 125g
  • Poultry breasts 125g
  • Shallots 2
  • Eggs 1
  • Flour 15g
  • Thyme
  • Laurel
  • Salt 6g
  • Peeled hazelnuts 40g
  • Cinnamon
  • Voatsiperiferry pepper
  • Cognac 20cl

Cooking time 1h45 at 160°C


  • Preheat the oven to 160 ° C.
  • Using a spatula, mix the different meats in a large bowl to obtain a homogeneous stuffing.
  • Add salt, thyme then eggs. Mix the preparation again using a whisk. Add the flour.
  • Finely chop the shallots and incorporate them into the preparation.
  • Mix the cognac and whole hazelnuts with the preparation.
  • Add pepper and sprinkle with ground cinnamon. Mix thoroughly.
  • Then pour the preparation into the terrine mold, taking care to distribute it well until the corners of the mold.
  • Place a bay leaf on top of the terrine.
  • Put it in the refrigerator for 4 hours to marinate. Cook in a double boiler in a large square dish filled with half water for 1h45.
  • Keep cool