Pate de Champagne terrine

Ingredients:

Bacon, lean meat, fatty meat, egg, milk, bread and spices.

A dish that demands a lot from everyone who has a strong tremor. The first one should have a metal box that can survive in the oven and then a pot into which the box can be put, which is also oven safe.

First you take the metal box and cover it with bacon, so that you still have some bacon on top that can be covered (be careful, this is the most difficult part for people with tremors and you can start over as often as you like).

Now for the content. One takes meat or fish in the ratio 50% thin meat / fish, 25% fatty meat / fish and 25% liver. The important thing here is not to weigh, because that does not work with tremors, but to estimate instead.

It is best to mix the mixture with the meat grinder. Otherwise, a mixer will work if necessary. Then add the mustard, coriander, pepper, allspice, clove and curing salt and don't overdo it the first time. Add a dash of milk, 1 egg and some bread. The quantities are tricky and that is what makes this dish so difficult for us people with the tremor. Mix everything and pour into the metal box over the bacon. Cover the top with the bacon at the end.

Then put the metal box in the pot. Cover the pot with water so that half of the metal box is surrounded by water. Cook in the oven at 170 degrees for 2 hours. Pour more water if necessary. Cool and wait until cold. Eat with bread and mustard.