Pork and veal terrine

Pork and veal terrine

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
500g minced pork
500g minced veal
1 garlic clove, crushed with 1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
freshly ground black pepper
1/2 lemon, zested
1 egg
125ml dry sherry or dry vermouth
thin slices pork back fat or bacon rashers, rind removed
125g sliced ham, cut into fine strips
1 bay leaf

Method

  1. Combine minced meats, garlic salt, thyme, cloves, pepper, lemon zest, egg and sherry or vermouth. Mix well. Taste and correct seasoning if necessary.
  2. Line a 21 × 11 cm terrine or loaf tin with pork fat or bacon. Spoon half meat mixture into tin, top with ham strips, then spread remaining meat mixture over. Place bay leaf on top. Cover with foil and lid, if using terrine.
  3. Stand in roasting tin half-filled with water and cook in a preheated moderate oven (180°C) for about 1½ hours. Cool under heavy weight, then chill. Flavour develops after 1–2 days.

Variations

  • Substitute 6 cleaned, sliced chicken livers for ham strips.

    Different herbs and spices can be used to vary the flavour. Marjoram, tarragon, parsley and lemon thyme can be added sparingly; nutmeg, allspice, mace and crushed juniper berries can impart different and distinctive flavours. It is important to taste the mixture to judge how much to add; you can cook a small ball of mixture for a few minutes in a little butter or oil for a better idea of the final taste of the cooked terrine.
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