Pate Filling Ingredients
2460 g Pork Shoulder
240 g Foie Gras
400 g Fatback
30 g Parsley
8 g Prague Powder 1
8 g Black Pepper
30 g Kosher Salt
4 ea Eggs
150 g Milk
2 g Nutmeg
4 g Coriander
Pate Dough Ingredients
42 g Salt
15 g Sugar
350 g Butter
35 g Cider Vinegar
680 g Whole Milk
1200 g Bread Flour
150 g Rye Flour
6t Baking Powder
3 ea Whole Eggs
Procedure
Bake at 400°F Convection Mode to an internal temperature of 130°F allowing the terrine to carry up to 150°F before chilling.