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Terrine De Jambon

chef.pierre's picture
Ingredients
  Butter 1 Tablespoon
  Onions 2 , finely chopped
  Pork liver 1 1⁄4 Pound, finely chopped (625 Grams)
  Pork 1 1⁄4 Pound, minced (Half Fat And Half Lean, 625 Grams)
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 2 Tablespoon
  Eggs 2 Small, beaten (For Mixing)
  Brandy 3 Tablespoon
  Bacon rashers 3⁄4 Pound (375 Grams)
  Chicken livers 4
  Ham 3⁄4 Pound, cooked ,cut into thick strips (375 Grams)
  Bay leaf 1
  Gherkins 24 , pickled
Directions

GETTING READY
1. Preheat the oven at 180°C/350°F/gas 4.

MAKING
2. In a saute pan, melt butter.
3. Cook onions until soft. Do not brown.
4. Allow them to cool.
5. In a large bowl, add pork liver, pork, garlic, parsley, onion, eggs, brandy, salt and pepper.
6. Blend the seasoning well by mixing it.
7. In the pan, saute a small portion of this mixture.
8. Add seasoning to taste. It must preferably be highly seasoned.
9. Line the base of terrine mould with bacon rashers, reserving a few.
10. Wrap each piece of chicken liver with a strip of bacon.
11. In the mould, spread a quarter portion of the pork mixture and cover with half the ham strips.
12. Add one quarter more pork over it and arrange the chicken livers on top.
13. Further, pour half of the leftover pork mixture, followed by a layer of ham and remaining pork.
14. Top terrine with leftover bacon, add bay leaf and cover it.
15. In a water bath, cook the terrine until done. This will take about 1 1/4-1 1/2 hours.
16. Let terrine cool to tepid.
17. Remove lid and press terrine with a board that fits just inside the rim.
18. Distribute the weights on top and chill.

SERVING
19. Run a knife around the edges of the terrine to loosen it and then turn onto a board.
20. Slice the terrine into pieces.
21. On a serving platter, arrange them such that they overlap each other.
22. Slice gherkins lengthwise without detaching their top, and press open to create a fan effect.
23. Decorate the terrine with fan and serve right away.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Ham
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes
Servings: 
8

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