Provencal terrine (recipe)
| Provencal terrine (recipe) | |
|---|---|
| Name | Provencal terrine |
| Ingredients | Chicken livers • Shallots • Garlic cloves • Dry white wine • Cognac • Brandy • Port wine • Sea salt • Black pepper • Fresh thyme • Fresh chervil • Fresh marjoram • Fresh tarragon • Ground cinnamon • Ground nutmeg • Ground cloves • Ground cardamom |
| Cooktime (in hours) | 1.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.75 |
| Keto friendliness | Keto friendly |
| Calories | 222.2 |
| Fat | 18.2 |
| Protein | 11 |
| Carbohydrate | 1.7 |
| Fiber | 0.2 |
| Net carbohydrates | 1.5 |
| Sugar | 0.2 |
| Saturated fat | 7.7 |
| Cholesterol (mg) | 106 |
| Sodium | 479.2 |
| Yield | 16 slices |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Provencal terrine (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Coarsely grind the pork meat, fat and chicken livers together.
- Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
- Place the meat into a bowl with the remaining ingredients and mix well with your hands.
- Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
- Bakefor 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
- When cool, remove the weight and refrigerate for 2 days before eating.
- Serve as an appetiser or just eat in thick slices with bread & pickles.
Food tags
Pork, Meat, New Zealand, European, Lactose Free, Egg Free, Free Of..., Savory,, Easy
Provencal terrine (recipe) details
Time:
Prep Time in Hours and Mins:1H45M
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Contributors: Prab R. Tumpati, MD
