French Style Country terrine with hazelnuts

• 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