Recipe: Veal and Pork Terrine

Name: Veal and Pork Terrine
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Ingredients: 500 gr (17.75 oz) of veal; 500 gr (17.75 oz) of pork; 250 gr (8.75 oz) of ham; 125 gr (4.4 oz) of smoked bacon; olive oil; 1 finely chopped onion; 2 tablespoons of fresh chopped basil; 4 tablespoons of fresh chopped parsley; 1 teaspoon of fresh chopped rosemary; 4 small cloves of chopped garlic; 4 beaten eggs; 12 gr (0.4 oz) of fine salt; 1/2 teaspoon of ground black pepper; 1/2 teaspoon of paprika; a pinch of nutmeg; 125 gr (4.4 oz) of poultry livers; 2 tablespoons of butter; 125 ml (0.5 cup) of thick crème fraîche; 2 tablespoons of gelatin dissolved in a little hot water; thin slices of lard; 1/4 of stale baguette soaked in milk and well wrung out

By AFTouch-Cuisine 5/5 (2 reviews)

Prep 15 min

Cook 60 min

Total 1h15

Servings 10 serv.

Ingredients for 10 servings

Adjust for

servings

500 gr (17.75 oz) of veal
500 gr (17.75 oz) of pork
250 gr (8.75 oz) of ham
125 gr (4.4 oz) of smoked bacon
olive oil
1 finely chopped onion
2 tablespoons of fresh chopped basil
4 tablespoons of fresh chopped parsley
1 teaspoon of fresh chopped rosemary
4 small cloves of chopped garlic
4 beaten eggs
12 gr (0.4 oz) of fine salt
1/2 teaspoon of ground black pepper
1/2 teaspoon of paprika
a pinch of nutmeg
125 gr (4.4 oz) of poultry livers
2 tablespoons of butter
125 ml (0.5 cup) of thick crème fraîche
2 tablespoons of gelatin dissolved in a little hot water
thin slices of lard
1/4 of stale baguette soaked in milk and well wrung out

Step-by-step directions

1 preheat the oven to 160°c (320°F)
2/ chop the veal and pork in a food processor, remove, put in a large bowl then chop the ham and smoked bacon and add it to the meat.
3/ brown in a pan for a few minutes the onion without browning it with a little olive oil and add it to the bowl. add the bread crumb, the herbs, the nutmeg, the paprika, the garlic, the pepper, the eggs.
4/ chop for a second or two the poultry livers in the food processor then brown them in butter. add the cream and gelatin, mix and add it to the bowl with the other ingredients. mix everything well in the bowl.
5/ line the bottom and sides of a terrine with a cover (otherwise use parchment paper) and suitable for the oven with the slices of lard, reserve a few for the top. 6/ put the contents of the bowl in the terrine, pack well and cover with the remaining slices of lard. cover the terrine and put in the oven and cook at 160°c (320°F) for 30 minutes. lower the oven temperature to 150°c (300°F) and cook for another 40 minutes.

Chef Patrick's Comment

If you want to have texture in your terrine put in your mixture some diced veal, pork, ham and diced poultry livers, as for the gelatin don't forget to mix it with COLD water