Terrine Normande aux Noix

Normandy Nut Terrine

Ingredients

Mince the pigs' liver and the trimmed belly of pork.
Crush the garlic with a little salt.
Toast the hazelnuts lightly, rub off their skins and chop roughly.
Melt the lard and add to the liver, pork, garlic and chopped hazelnuts, with the wine and Calvados or whisky.
Season well and mix everything together thoroughly.
De-rind the bacon and flatten the rashers with the back of a knife. Line a terrine with them, then press the mixture into this.
Cover and cook in a bain-marie for 1¹/₂ hours at 180⁰C, Gas 4.
When cooked, press with a 1kg weight until the terrine has been allowed to cool.