Pork And Veal Terrine Stuffing Recipe


MethodMain Ingredient


 Butter30 Gram
 Brandy/Port / madeira3⁄4 Cup (12 tbs)
 Lean pork375 Gram
 Lean veal375 Gram
 Pork fat250 Gram (Fresh)
 Eggs2 , lightly beaten
 Salt1 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Mixed spices1⁄8 Teaspoon
 Fresh thyme sprigs2
 Garlic1⁄2 Clove (2.5 gm)

Nutrition Facts

Serving size: Complete recipe

Calories 3858 Calories from Fat 2589

% Daily Value*

Total Fat 288 g442.6%

Saturated Fat 110.5 g552.4%

Trans Fat 2 g

Cholesterol 1201.2 mg400.4%

Sodium 3597.4 mg149.9%

Total Carbohydrates 29 g9.7%

Dietary Fiber 5.5 g21.8%

Sugars 13.1 g

Protein 173 g346.3%

Vitamin A 33.2% Vitamin C 51.4%

Calcium 28.4% Iron 55.1%

*Based on a 2000 Calorie diet


In the work bowl, finely chop the onions.
Saute them lightly.
Roughly cut the meat and pork fat.
Place in the work bowl, 1 1/2 cups at a time, and mince finely.
In the work bowl or in a large mixing bowl combine all ingredients.
If necessary adjust seasoning.