|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
5 pounds |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 lb. boneless fatty pork, ground
1 lb. boneless lean veal, ground
1 lb. pork liver, trimmed and ground
3-1/2 cups fresh bread crumbs
1 lg. onion, finely chopped and sauteed in 2 Tbsp. butter until soft
3 garlic cloves, crushed to a paste with 1/2 tsp. coarse salt
2 tbsp. chopped fresh parsley
2 tsp. mixed spices
1 tbsp. mixed dry herbs
1 tbsp. salt
5 or 6 eggs
1/2 cup brandy
1/4 lb. pork caul, soaked and drained
1/4 lb. fresh pork fatback, cut into long, thin strips
|
Directions:
|
Combine all of the ingredients except the caul and the strips of fatback. Mix thoroughly, using both hands. Fry a spoonful of the mixture and taste it for seasoning.
Line a 2 1/2 quart earthenware gratin dish with the caul, letting it hang over the edges. Pack in the mixture, mounding it up to form a dome. Press the strips of fat in a crisscross pattern over the surface and fold over the caul, molding it neatly.
Cook the terrine in a preheated 350 F. oven for 1 1/2 hours, or until a skewer inserted in the center comes out hot.
Petits Propos Culinaires.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
