Luxor4u

Nos kilo Brazilian Liver. KZ Luxor.
Nos Kilo Brazilian Mince. KZ Luxor.
1 x Kilo Chicken Livers. Anywhere.
6 Smoked Bacon slices. Turner & George UK.
2" Spanish Chorizo. Lidl's UK.
Onions.
Spring Onions.
Fresh Mushrooms.
Dried Porchini Mushrooms steeped in white wine. Little Italy EC1.
6 cloves Garlic.
Herbs.
Fresh Bay Leaves. Parsley, Oregano.
Sea Salt ground Black Pepper.
3 x Hard Boiled Eggs.
No name local Brandy.
White Sherherazade Wine.
1x btl Red Obelisk.

Method:
Consume 1 x Glass Red Obelisk.
Roughly chop up all the liver and with the mince marinade for 24 hrs in Brandy & Wine.
Adding fresh Thyme & Oregano to the marinade.
Roughly dice the onions & garlic.
Consume I glass chilled Obelisk.
Stretch out the bacon with a knife back.
Fry off in butter Onions garlic and chorizo add to marinade.
Chuck anything else into marinade that looks tasty, bits of pig's eat, old bits of smoked pork ect.
Add the mushrooms.
Consume another glass of chilled Obelisk.

Put everything in the blender and whizz-up to your chosen consistency.
Layer the base of the terrain with bacon strips.
Pour in the pâté mix.
Layer the top with bacon slices.
Chill for I hour, cover foil then place in 180oC oven and in a bain-marie 1.5 hour.
Cool and place sliced Eggs on top with parsley.
Place any heavy weight on top compress and pour off the extra jus in one's ongoing soup pot.

Cover with clarified butter and chill for 2 days.
Eat with warm toast & red or white wine..

Such a simple but very tasty dish, it takes no time at all and if one forgets an ingredient just blame the wine....Enjoy...
Ps: And one can stuff your stuffed pidgin where the 'Sun don't shine, mind you! if your talking Ortolan then we are into sublime if illegal
'Epicurean heaven...

Oh! Ortolan ? = https://en.wikipedia.org/wiki/Ortolan_bunting

Mrs Beetons' Top Tip:
Use the 'enhanced clarified butter as a smothering on warm toast topped off with generous portion of pâté.
The cats seem to love it, so do I,
Mrs Beeton also recommend a glass of very chilled 'Stella as a mouth wash, rather than an enhancement...5 stars.....

My favourite Chef's..
I know a few, Mark Hix, Christophe Novelli, Angus Ferguson, Anthony Bourdain, Helen, John Tarode ect,
but the top of my list is Rachel Khoo whom I have never met, a wicked dress sense large tits and know's just how to Cook.
This girl is fantastic, She has only made 1 TV series 'little paris kitchen or something like that.
When I arose early enough to visit Smithfield Mkt, I would breakfast in John's gaff Smiths of Smithfield next to that quasi Mod Jamie Oliver,,
top breakfast @ £7.50 cooked by a f**** celebrity and a pal no-less...
Ps: When I was 16 or 17 years old, I bell-hopped Fanny Craddock & Johnny up in the lift, in the Stafford Hotel, 'jesus those people could drink!

Sounds good. I can't help thinking you had to really stretch those 6 bacon rashers though to contain all the other ingredients. How big a terrine did you use//end up with?

Just weighed it 3.5 kilo.....