Gourmet Terrine With

,little oil for roasting Yield: Pomegranate pears.

Select a casserole dish or other heat-resistant dish that will fit in the pressure cooker. Line the give with half of the bacon slices. Cut off the remaining bacon. Heat a tiny bit of oil in a skillet and briefly toast the veal liver tendrils on both sides. Remove and chop half with the chopped bacon very finely in a cutter. Chop the onion. Strip the marjoram and thyme leaves from the stems. Clean the mushrooms with a brush and cut the larger ones in half. Melt the butter in the remaining drippings. Sauté onion, mushrooms and herbs until soft. Cool down. Knead together veal, bacon-liver-nuts, mushrooms, mixture, cognac, salt and pepper by hand until even. Fill half of it into the baking dish. Put the cod liver oil on top and cover with the rest of the mixture, flattening it well. Lay the bacon on top.

In a pressure cooker, fill water up to the strainer insert. Wrap the terrine in aluminum foil and tear a tiny bit at the top. Put the foil in the steamer. Close the steamer and cook the terrine on the first valve groove for 20 minutes. Cool down.

Remove the terrine from the mold and remove the bacon. Rinse the tureen and put the meat in it one more time. Melt the brawn according to the instructions and season with sherry. Pour over the terrine

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