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Recipe : **** Pork And Veal Terrine

Pork And Veal Terrine
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 30
  • Difficulty
    Very easy
  • Pause
    12 h 30
  • Ready in
    14 h 20
  • Price
    Friendly budget
  • Rate:
             
 
Serve sliced with Cumberland sauce.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
pork, Pork, terrine, Veal, Veal, sauce

Recipe's Ingredients

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  • 1 eggs,1 onions
  • 4 slc ham
  • 2 teaspoons garlic
  • 2 teaspoons green peppercorns
  • 2 tablespoons brandy
  • 1 teaspoon dried mixed herbs
  • 1 tablespoon parsley
  • salt, pepper
  • 250 g bacon
  • 250 g veal
  • 130 g pork
  • 130 g chicken breasts
  • 130 g pistachio nuts

  • Recipe preparation steps

  • 1
    Meats should be very cold for a good finished product. Remove rind from bacon and line base and sides of a 22cm X 10cm terrine mould or loaf tin with slices in overlapping fashion. Allow slices to hang over edges so they can be folded over the top.
  • 2
    Mince veal, pork and chicken in a processor until smooth, add egg and process a furthur 30 seconds. Remove from processor and place in a large bowl. Process mixture in batches if necessary. Process onion and garlic and add to minced meats.
  • 3
    Refrigerate for 30 min until cold.
  • 4
    Stir in remaining ingredients, spread mixture into prepared tin and fold over bacon to cover the top.
  • 5
    Cover tin with foil and place in a baking dish with enough water to come half way up the sides of terrine (ie. in a bain marie). Cook in a moderate oven for 1 hour and a half.
  • 6
    Allow to cool and refrigerate overnight.
  • Ready !



 

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