Terrine De Jambon
|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)|
|Bacon rashers||3⁄4 Pound (375 Grams)|
|Ham||3⁄4 Pound, cooked ,cut into thick strips (375 Grams)|
|Gherkins||24 , pickled|
1. Preheat the oven at 180°C/350°F/gas 4.
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.
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.