You are here

Terrine Of Pork, Veal, And Ham

Chef.Foodie's picture
Ingredients
  Bacon strip 6
  Veal cutlet 1⁄4 Pound, cut 1/4 inch thick (1 Piece)
  Center cut ham slice 1⁄4 Pound, cut 1/4 inch thick
  Onion 1 Small
  Brandy 3 Tablespoon
  Ground allspice 1⁄4 Teaspoon
  Ground thyme leaves 1⁄4 Teaspoon
  Boneless veal stew meat 1 Pound
  Boneless pork butt 1 Pound
  Pork backfat 1⁄2 Pound
  Green onions 3
  Parsley sprigs 4
  Eggs 2
  Half and half 1⁄3 Cup (5.33 tbs) (Light Cream)
  Salt 2 Teaspoon
  Thyme leaves 1 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whole bay leaves 2
  Whole black peppers 6
Directions

Place bacon in a pan, cover with water, and bring to a boil.
Reduce heat and simmer for 20 minutes; drain (this minimizes bacon's smoked flavor).
Cut veal cutlet and ham slice in strips 1/4 inch wide.
Using slicing disc, slice onion and add to meat strips along with brandy and the 1/4 teaspoon each allspice and thyme.
Let stand while you prepare ground meat mixture.
Cut veal, pork, and pork back fat in 1-inch cubes.
Using metal blade, process 1 cup at a time until finely chopped.
Transfer each batch to a large mixing bowl after it is chopped.
Cut white part only of green onions in 1-inch lengths and process with parsley until finely chopped.
Drain brandy from marinated meat strips (discard sliced onion) and add to green onion-parsley mixture along with eggs, half-and-half, salt, the 1 teaspoon thyme, the 1/2 teaspoon allspice, and pepper.
Process until blended.
Pour over ground meat and stir.
Process meat mixture, 1/3 at a time, to mix well — meat will be very finely ground, and pieces of pork fat will look about the size of a pin head.
Lay 3 strips prepared bacon in bottom of a 9 by 5-inch loaf pan.
Spread 1/3 of ground meat mixture in pan; arrange 1/2 the ham and veal strips lengthwise in pan.
Add another 1/3 of ground meat to pan, then top with remaining meat strips.
Spread remaining ground meat on top and pat down.
Cover with remaining 3 strips bacon.
Place bay leaves and black peppers on top.
Cover, bake, weight, and chill according to directions for country terrine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat

Rate It

Your rating: None
4.15625
Average: 4.2 (16 votes)