Terrine

Mix the bread with the cream and eggs. Let the bread soften in 10 minutes.

Stir in the bread mixture and knead together with the meatballs herbs, tarragon and pistachio nuts through the minced meat. Season with salt and freshly ground pepper.

Line the pâté mold with the bacon and let the ends of the bacon hang over the edge of the mold.

Preheat the oven to 180 ° C. Fill the mold with the minced meat mixture and push well. Tap the shape on the worksheet a few times to avoid air bubbles.

Fold the overhanging bacon over the minced meat and place the pâté into an oven dish. Pour boiling water into the middle of the mold and bake the tureen in the oven for 40-50 minutes.

Let the gravy gently run out of the mold into a bowl and cut the tureen into thick slices. Serve the gravy if necessary.

Delicious with bread or potatoes from the oven and a salad.