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This recipe was uploaded by Kye
Pour the cognac and sprinkle with grated nutmeg and let marinate overnight.
2. The next day,paste the inside of a cooking dish with the slices of bacon, leave them overlapping the edges so as that you can cover the rest of the terrine with them. Drain the marinade from the elements.
3. Preheat oven to 180 ° C. Chop the chicken livers and mix them with the sausage meat.
Add salt and put the green peppercorns.
Place half the mixture over the bottom of the bowl.
Add a top layer of the marinade with mushrooms, corn and chicken breasts. Finish with the other half of the mixture chicken livers / sausage. Cover the entire bowl of the bards of bacon.
4. Put in oven for 1 hour at 200 degrees with the lid of the terrine in a bain-marie. Leave to cool. The terrine will be even better served the next day.