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Terrine Maison With Cumberland Sauce

New.Wife's picture
Terrine Maison With Cumberland Sauce is an excellent dish for your weekend luncheons. This mouthwatering and succulent meat preparation is incomparable. Try this wonderful Terrine Maison With Cumberland Sauce recipe.
  Sliced bacon 1 Pound, blanched
  Chicken livers 1 1⁄2 Pound, ground
  Lean ground beef 1 Pound
  Ground veal 1 Pound
  Whipping cream 1 Cup (16 tbs)
  Eggs 6
  Salt 2 Teaspoon
  Freshly ground pepper 2 Teaspoon
  Freshly grated nutmeg 1 Teaspoon
  Brandy 1⁄2 Cup (8 tbs)
  Shelled pistachio nuts 1 Cup (16 tbs)
  Chicken livers 6
  Bacon strips 6 , uncooked
  Boiled ham slices 6
  Cumberland sauce 1⁄4 Cup (4 tbs) (adjust quantity as needed)

Line 12 x 3 x 3 inch loaf pan with overlapping strips of bacon.
Combine ground liver, beef and veal in processor and mix well.
Transfer to mixing bowl.
Add cream, eggs, salt, pepper and nutmeg.
Warm brandy, ignite and add to bowl.
Mix in nuts.
Spread half of pate in loaf pan.
Wrap each whole liver in a strip of bacon and arrange down center of pan.
Cut ham into strips and use to fill in spaces between bacon-wrapped livers.
Spread remaining pate evenly over top.
Cover with overlapping bacon strips.
Preheat oven to 350°F.
Double a piece of heavy duty foil and cover top of terrine.
Set pan in larger shallow pan and fill with water to depth of 1 inch.
Bake 2 hours.
Remove terrine from water bath, uncover and continue baking until juices are no longer rosy (or until meat thermometer inserted in center registers 170°F to 175°F), about 30 minutes.
Remove from oven and carefully pour off excess liquid.
Let cool completely.
Set in refrigerator, place baking sheet on top and weight entire surface with bricks or heavy cans.
Chill thoroughly before unmolding

Recipe Summary

Main Dish

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Terrine Maison With Cumberland Sauce Recipe