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