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IngredientsBreton pate Breton terrine to make 1.75kg / 3½ lbs 125g / 4ozs pork rind chopped 500g / 1lb boned shoulder of pork chopped 500g / 1lb pigs liver chopped 500g / 1lb pork fat chopped 4 onions chopped 10 sprigs of parsley chopped salt and pepper 1 egg 1 sprig of thyme 1 bay leaf 250g / 8ozs of streaky bacon |
Bring a pan of water to the boil and put the pork rind in leave for 15 mins.
Mix together the pork, liver, pork fat, onions and parsley strain the pork rinds and add last.
Season with salt and pepper and add the egg.
Put the thyme and the bay leaf into the bottom of a loaf tin.
Line the tin with the streaky bacon letting it hang over the edges.
Fill up with the meat mixture and fold over the bacon.
Place in a preheated oven 170c or 325f gas 3 for 2 hours.
Until browned on the top and shrunken from the sides of the tin.
Chill for 24 hours before serving
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Breton Pate recipe
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