Terrine of Veal, Pork and Ham2013-06-20
- Cuisine: American, British
- Course: Appetizers and Snacks
- Skill Level: Easy, Moderate
- Yield : 8 cup loaf pan
- Servings : many
Fabulous terrine which gets better with time
- 125 grams each lean veal and cooked ham
- 1/2 cup Brandy
- 1/4 cup finely chopped shallots or onions
- 1/4 cup finely chopped parsley
- pinch each allspice, thyme, salt and pepper
- 625 grams minced veal
- 625 grams minced pork
- 2 large eggs
- 1/4 cup flour
- 2 1/2 teaspoons salt
- 1/2 tsp pepper
- 1 tsp marjoram
- sprig thyme
- 375 grams bacon rashers or pork fat back
- Bay Leaves
Cut veal and ham into small thin strips and place into a small bowl. Pour brandy over strips and add the shallots, parsley and seasonings. Cover and allow to marinate for 1-2 hours. Stirring occasionally.
Put the minced veal and pork in a large mixing bowl and mix lightly.
In another small bowl, lightly beat eggs and add flour to make a smooth mixture. Add salt, pepper, marjoram, and leaves of the thyme sprigs. Mix well and add to the minced meats, beating until the mixture is light and has absorbed some of the mixture.
Remove strips of meat from the marinade and set aside. Add marinade to the minced meat mixture, mixing well.
Line an 8 cup loaf pan or terrine with bacon or pork fat cut into strips. First lining the bottom then pressing to the sides, then the ends. If bacon is used then allow them to hang over the edges, to be folded over the top. Put a third of the minced meats into the pan, carefully pushing it into corners and patting to avoid air bubbles. Place half the marinated strips lengthwise on the top, Cover with another third of minced meat mixture then the other half of the strips and top with the last of the minced meat mixture. Cover with strips of pork fat or overhanging bacon. Top with 2 bay leaves.
Cover with a lid or seal with foil. Put in a baking dish with water halfway up the side of the pan. Bake in preheated 400Foven for 25 minutes. Reduce the temperature to 375F and cook a further 40 minutes. Remove and place a lightweight board on top to compress the terrine. Cook completely and refrigerate overnight, at least, before serving. Serve: Cut into slices. Garnish with pickled cornichons, pickled sour cherries, lettuce, strips of spring onions or radishes. Accompany with plenty of crusty bread.
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