Ham and Fennel Seed Terrine Recipe
Ingredients
| Thinly sliced barding fat | ||
| 1/2 pound coarsely ground veal | ||
| 1/2 pound coarsely ground pork | ||
| 1/2 pound fresh pork back fat, coarsely ground | ||
| Eggs | 2 | |
| 2 tablespoons Pernod | ||
| 1 heaping tablespoon fennel seed | ||
| Salt | 2 Teaspoon | |
| 2 teaspoons Spice Parisienne | ||
| 1/2 pound Virginia ham, cut into long "chopstick" strips | ||
| 1/3 cup shelled pistachio nuts, skinned | ||
Directions
Line 5-cup terrine with barding fat.
Combine all remaining ingredients except ham and nuts in large bowl and mix with whipping motion to aerate.
Spread about 1/4 to 1/3 of mixture in terrine.
Arrange some strips of ham lengthwise on top and sprinkle with some of nuts.
Repeat layering, ending with veal mixture.
Cover with foil and refrigerate overnight (this will assure a lovely pink color as the ham will cure with the surrounding veal mixture).
Preheat oven to 35()°F.
Place terrine in large, shallow pan.
Pour enough boiling water into pan to come halfway up sides of terrine.
Bake until meat thermometer inserted into center registers 160°F, about 1 1/2 to 2 hours.
Cool slightly, then refrigerate 1 to 2 days.
Combine all remaining ingredients except ham and nuts in large bowl and mix with whipping motion to aerate.
Spread about 1/4 to 1/3 of mixture in terrine.
Arrange some strips of ham lengthwise on top and sprinkle with some of nuts.
Repeat layering, ending with veal mixture.
Cover with foil and refrigerate overnight (this will assure a lovely pink color as the ham will cure with the surrounding veal mixture).
Preheat oven to 35()°F.
Place terrine in large, shallow pan.
Pour enough boiling water into pan to come halfway up sides of terrine.
Bake until meat thermometer inserted into center registers 160°F, about 1 1/2 to 2 hours.
Cool slightly, then refrigerate 1 to 2 days.
Chef
