Terrine with chicken liver

870 g chicken liver

350 g from / to the bacon

320 g beef

280 g pork

190 ml dry white wine

175 g chicken

150 g milk
what milk to choose? we'll show

150 g chine of pork lard

130 g red port

50 g white bread

4 bay leaves

1 clove of garlic

1 Art. l. cornstarch

? h. l. dried thyme

freshly ground black pepper

salt

Remove chicken liver with all superfluous, pour the port, add 2 bay leaves and thyme, wrap the container with cling film, 2 hours put into the refrigerator, then reach the liver from the marinade, enter it starch, grind in a meat grinder or blender until smooth.

Soak bread in milk for 15 minutes.

Clean up of veins and films meat - beef, chicken and pork, and then connect them to the depressed bread, grind in a blender or 2 times in a meat grinder.

Cut backfat layers approximately 4 mm thick, upholster to 2 mm under the cling film.

Connect minced meat and liver, pour wine, with wooden blades beat well weight, add pepper, salt and garlic, passed through the press.

Take a baking dish, not lubricating nothing pave its sides and bottom of bacon and bacon lap, leaving the ends of the bacon and bacon hanging by 4 cm.

Put in the form of minced meat, cover it dangles tips, top with 2 bay leaves, tightly wrapped in foil form.

Terrine baked in a water bath (to put in the form of a terrine larger form, packed in water) for 1 hour 40 minutes in a preheated oven at 190 degrees.

When terrine with chicken liver is ready, let it cool, pour the juice that stood out during baking, cover with cling film and press the press, remove at night in the cold, then remove and load the film.

Sharp blow to knock out terrine mold, before being sent to New Year's table cut it into slices 1 cm thick.

How to choose a meat grinder. We will tell.