terrine de porc, veau et jambon

        Pork and Chicken Terrine

 

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Makes one standard loaf pan (9 x 5 x 3)

 

A major element in making an excellent Terrine or Pâté is time.  Serve them the day they are made and they are just good meat loaf.  Allow them to properly age for several days to a week, and you have an excellent Terrine or Pâté

 

½ pound ground lean pork

½ pound ground lean chicken

2 or 3 cloves of garlic, minced

About ½ cup finely chopped yellow onion

¼ cup minced fresh parsley

1 teaspoon Herbs de Provence

2 eggs

 

Sea or Kosher salt and fresh, coarse ground black pepper to taste

 

Several strips of lean bacon

2 or 3 chicken livers

1 or 2 bay leaves

 

½ cup inexpensive cream Sherry

¼ cup inexpensive Brandy

 

Put the first seven ingredients in a bowl and mix thoroughly.   Season to taste with salt and pepper.  Make a small patty and fry to test for seasoning.  Adjust seasonings.  Line Pyrex loaf pan with bacon strips.  Half fill the pan with the meat mixture.  Slice the chicken livers into strips and lay on top of the meat in a row down the center of the pan.  Fill the pan with the remaining meat mixture.  Cover with bacon strips and lay one or two bay leaves on top.  Bake in a water bath, by placing the loaf pan in a larger baking pan.  Place in the center of a 325° oven.  Fill the outer pan with hot water.  Bake for about 2 hours.  Remove from the oven and allow to cool for a bit for safety.   When cool enough to handle, but before cold, pour off any pan juices.  Combine the Sherry and brandy and pour a bit over the terrine.  Put a weight on top and leave unrefrigerated until completely cooled.  Remove the weight and pour on a bit more of the Sherry and brandy mixture.  Cover and refrigerate for 2 or 3 days before using, pouring on a bit more of the Sherry and brandy each day.  When ready to use, remove from the pan and set on a serving plate.  Trim off any ragged edges.  Garnish with sprigs of fresh parsley and slices of lemon.

 

You need not serve the entire terrine at once.  You may slice it into pieces about two or three inches thick, wrap each in plastic wrap and store in the refrigerator.  Unwrap every few  days and sprinkle on a bit more booze.

 

 

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is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann