REC - Classic Country Terrine - RFC Cookbook page 6

rec.food.cooking - cookbook - page 6
Appetizers & Beverages

Classic Country Terrine

1 pound (500 g) sliced bacon
1/4 cup (60 ml) brandy
4 ounces (100 g) smoked ham cut in 1/2-in (1.3 cm) strips
1 medium onion, chopped
2 tablespoons (30 g) butter
1 pound (500 g) ground pork
1/2 pound (250 g) ground veal
1/4 cup (60 ml) chicken livers, coarsely chopped
2 eggs
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 pinch each ground allspice, cloves, nutmeg
freshly ground pepper to taste
1/2 cup (about 75 g) green pistachio nuts
fresh herbs for garnish

In a large fry pan, cover the bacon with water and simmer for 10
minutes in order to remove some of the saltiness and excess fat. Drain
and pat dry. Set aside.

Marinade the ham [we use prosciutto] in brandy.

Saute the onion and garlic in butter until soft. Mix together all the
ingredients except the ham, nuts, and herb garnish. Drain the ham and
then add the marinade to the meat mixture and mix thoroughly.

Make a small patty and fry until cooked through. Test for seasonings
and adjust them in the raw mixture if required.

Preheat oven to 350F (180C).

Arrange the bacon slices across the bottom and up the sides of a 4-cup
(1 quart/ 1 l) terrine mold or loaf pan. Spoon in half the meat
mixture. Sprinkle on half of the pistachio nuts and arrange the ham
slices lengthwise to cover the nuts. Cover with the remaining nuts and
then spread on the balance of the meat, pressing tightly. Fold bacon
over the top. Decorate with the fresh herbs.

Cover the pan with foil and place into a large deep baking pan. Add
enough boiling water to reach half way up the sides of the terrine.

Bake for 1-1/2 hours or until juices run clear when pierced with a
skewer, (about 160F/ 71C) on a meat thermometer.

Remove terrine from oven and place on a rack. Cool slightly. Remove
from water bath and drain off all accumulated fat. Weight the terrine
with heavy tins or a foil-covered brick. refrigerate, weighted, for
at
least 24 hours before serving.

To serve, remove the weight and foil. Carefully turn out onto a plate
and then turn back, bottom side down, onto a serving platter. Slice to
serve.

Pates and terrines are traditionally served with crusty bread and tiny
sour pickles called cornichons gherkins).

The nuts in this recipe may be omitted if any one has allergies. I
also prefer to grind my own meat and also grind the chicken livers.
This recipe came from a long forgotten magazine.

Source: Henry Demidavicius - Alberta, Canada