Recipe Archives->Dips->Terrine 01

Terrine Maison   
 
1 lb. fresh pork fat 
11 2 lb. lean pork 
11 2 lb. beef liver 
1 2 lean veal 
 
1 3 cup chopped shallots 
1 2 tsp chopped garlic 
 
1 2 lb. chicken livers 
1 4 cup brandy 
 
3 Tb heavy cream 
2 tsp lemon juice 
1 egg 
2 Tb flour 
1 2 tsp allspice 
11 2 Tb salt 
Pepper to taste 
1 4 lb. smoked tongue/ham 
 
3 4 lb. fresh pork fat  
Bay leaves 
 
Grind the meat (the first four items - pork fat, pork, liver, veal)
together so it is fine, but not too mushy.

Saute the shallots and garlic in butter until soft but not brown.
Add to the ground meat.

Saut  the livers in the butter until stiff, but not cooked through.
Deglaze the pan with the brandy and reduce slightly. Set aside.

Beat the cream, lemon juice, egg, flour and spices into the meat
mix. Beat the mix until it is light and fluffy. Cook a small amount
of the mix and check the seasoning. As it contains pork, do not
taste the mixture raw! Cut the tongue or ham into small cubes and
fold into the meat mix.

Slice the fresh pork fat into slices 1 8 inch thick. Line a covered
terrine with the pork fat. Put half the meat mixture into the
prepared terrine.  Then a layer of chicken livers. Add the rest of
the meat. Cover with more pork fat. Decorate with bay leaves. Cover
with foil and the terrine lid.  Bake for 2 hours at 350  in pan
containing water about half way up the terrine. Check from time to
time to ensure that there is enough water. When done, replace the
foil with new foil. Press under a weight for several hours and
allow the terrine to cool. Refrigerate with the weight still in
place.

Printable version: terrine01.txt.