Veal Terrine

Spread terrine tightly with two-thirds of bacon slices, refrigerate. Grind the veal meat in a food processor or with the hand blender. Put in a very cool place. Gradually fold in the half port, whipped cream, eggs, spices and the chopped pistachios. Repeatedly chill in between.

Roast the liver very briefly in white butter. Then drizzle with apple brandy or calvados. Rinse apples, remove core with a corer, remove peel and cut into 1 cm thick slices. Fry very briefly in butter on each side in a frying pan.

Put the liver and apples in a cool place.

Later, dice both and carefully fold them into the meat farce. Fill the terrine with the farce and smooth it down. Cover the terrine with aluminum foil and cook in the oven in a bain-marie at 180 degrees for about 60 minutes.

Cool the terrine a little bit and turn it out. Garnish with bay leaves. Stir port wine with dissolved gelatin soaked in orange juice. Pour over terrine and set. Garnish with bay leaves.

Tip: Stock up on high-quality spices – it pays off!

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