Paté en croute (terrine in a pie crust): Stage 9
Add 2 eggs, 6 g fine (or table) salt and 1 g pepper to the minced mixture.
These proportions are correct if you are using 300 g of pork loin (the ham is already salted), otherwise use this small calculator:
These proportions are correct if you are using 300 g of pork loin (the ham is already salted), otherwise use this small calculator: