FondueFrench Farmers Pie French Plum Tart

French Farmers Pie

750 g / 26.3 oz
75 g / 2.75 oz
250 g / 8.75 oz
5 tbsp

1 tbsp
10 g / 0.5 oz
2 tsp

1/4 tsp
1/4 tsp
1 tsp
pork meat
fat bacon
pork liver
butter, unsalted
Freshly ground pepper
ground cloves
all spice
orange peel

Serves 16 - 244 cal per serving
Prep-time: 15 min. - Total-time: 90 min.
The French Farmer's Pie is an excellent starter. Served on top of a lettuce leaf, with French bread and a glass of red wine. You can prepare the pie in advance and keep it fresh up to one week in the refrigerator. Put the meat (good is a boneless pork neck, about 750g / 1/1/2 lb.), fat bacon and the liver in a meat grinder. Grind the entire meat fine. Add the brandy and combine. Finely dice the scallions and steam them with the garlic and the fresh thyme until glossy. Add to the meat paste and stir. Season with salt, freshly ground black pepper, ground cloves, all spice and orange peel. Put in a terrine (approx. 7 inches long, capacity about 1qt, 13 1/2 oz) and cover with a lid. You can also use a baking tin and cover it with aluminum foil. Pre heat the oven to 200 C / 390 F. Put the terrine in a broiler pan filled with boiling water. Bake on the middle rung for about 70 min. Remove the lid or the foil and bake another 10-15 min. uncovered. Remove from the terrine and let cool on a wire rack.

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