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Serves 6 – preparation time: 30 minutes – Cooking time: 45 minutes
Cut the veal and fresh pork belly into pieces. Mix these with the shallot, parsley, and thyme. Whip the eggs, together with the crème fraîche, white wine, paprika, salt, and pepper. Add the chopped veal. Mix well. Blanch and peel the pistachios, then add them, working them into the mix, but without crushing them.
Check the seasoning. Butter the mould and put the lard around the inside. Fill the mould with the mixture, make sure to even it out.
Cook in a double boiler at 150°C (thermostat 5) for 45 minutes. Remove and leave to cool down for 15 minutes before turning the terrine out of the mould.
