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Foie gras terrine with calf jaws with raisins in orange-almond syrup

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Foie gras terrine with calf jaws with raisins in orange-almond syrup

Bay leaves
½dlSugar
1Orange-juice and grated to be thereof
1tspLemon
1pinchPepper
1pinchSalt
1dlSultanas raisins
1dlWater
125gFoie gras
125gCalf's jaws
2tbspCognac
2tbspRoasted almonds

Instructions for Foie gras terrine with calf jaws with raisins in orange-almond syrup

To prepare the Foie gras terrine with calf jaws with raisins in orange-almond syrup recipe, please follow these instructions:

Calve jaws boil in water added salt and bay leaves for about 1½ hours, cool and freeze from the tendons and grease. Foie gras is cleaned for tendons, barriers and blood vessels, after which it is picked into small pieces. Calf jaws, foie gras, salt, pepper, lemon and cognac are stirred together. Put the batter on a household film and roll it firmly into a sausage, which is boiled in hot water for 4 minutes and cooled in ice water.

Juice and shell of orange, sugar and water are boiled into syrup with whole raisins and the roasted almonds added before serving.

Appearance: Cut about 3 cm thick slices of the terrine, served with raisins and almonds in syrup. Served with thinly sliced ​​toasted bread.

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