Country-Style Pate En Terrine

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil - to 2 teaspoons
2 oz	56g	Shallots - diced
1/4 cup	59ml	Brandy
20 oz	568g	Veal - cubed
14 oz	397g	Pork - cubed
4 oz	113g	Fat
2 oz	56g	Egg whites (from 2 eggs)
2 teaspoons	10ml	Heavy cream
2 teaspoons	10ml	Chopped parsley
2 teaspoons	10ml	Chopped thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Sliced bacon
1		Cumberland Sauce - see * Note
		French baguette, sliced 1/2" thick - toasted, for serving
1		Whole-grain mustard - for serving
		Dijon mustard - for serving
		Cornichons (small pickles) - for serving
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Cumberland Sauce" recipe which is included in this collection.

Preheat oven to 325 degrees.

Butter a 1 1/2-quart terrine mold and line with microwave-safe plastic wrap. Place a dish-towel in roasting pan large enough to fit terrine.

In a small skillet heat oil and saute shallots until tender. Carefully add brandy and deglaze pan. Set aside to cool.

In workbowl of a food processor combine veal, pork and fat and pulse until mixture is a little coarse. Remove 1 cup of mixture to a large bowl, scrape down sides of workbowl, and add egg whites. Process until smooth. Add cream and process just until fully mixed. Add creamed meat mixture to coarse meat. Stir in herbs, cooked shallots and seasonings. Line prepared terrine mold with bacon strips, leaving enough overhang to fold over top. Fill with forcemeat. When full, sharply tap mold on counter to release any trapped air. Fold over extra bacon. Cover top tightly with lid or tin foil. Place terrine in roasting pan, pour in hot water to reach halfway up sides of mold and bake until a thermometer inserted in pate registers 140 degrees, 1 1/2 to 2 hours.

When cooked through, remove terrine from roasting pan, uncover, and set in another roasting pan filled with ice water to cool completely. Weight down terrine with several cans and refrigerate overnight. Unmold and peel off plastic wrap. Slice 1/4-inch thick and serve with Cumberland Sauce, toasted baguette, mustards and cornichons, garnished with parsley.

This recipe yields 10 to 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-068 broadcast 01-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

-1 (4 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.