Terrine of Pork, Veal, and Ham Recipe
Ingredients
| Bacon strip | 6 | |
| 1 veal cutlet (1/4 lb.), cut 1/4 inch thick | ||
| 1 center-cut slice ham (1/4 lb.) cut 1/4 inch thick | ||
| Onion | 1 Small | |
| Brandy | 3 Tablespoon | |
| 1/4 teaspoon each ground allspice and thyme leaves | ||
| 1 pound boneless veal stew | ||
| Boneless pork butt | 1 pound | |
| 1/2 pound pork back fat | ||
| Green onions | 3 | |
| Parsley sprigs | 4 Small | |
| Eggs | 2 | |
| Half and Half | 1/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Thyme leaves | 1 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 whole bay leaves | ||
| 6 whole black peppers | ||
Directions
Place bacon in a pan, cover with water, and bring to a boil.
Reduce heat and simmer for 20 minutes; drain (this minimizes bacon's smoked flavor).
Cut veal cutlet and ham slice in strips 1/4 inch wide.
Using slicing disc, slice onion and add to meat strips along with brandy and the 1/4 teaspoon each allspice and thyme.
Let stand while you prepare ground meat mixture.
Cut veal, pork, and pork back fat in 1-inch cubes.
Using metal blade, process 1 cup at a time until finely chopped.
Transfer each batch to a large mixing bowl after it is chopped.
Cut white part only of green onions in 1-inch lengths and process with parsley until finely chopped.
Drain brandy from marinated meat strips (discard sliced onion) and add to green onion-parsley mixture along with eggs, half-and-half, salt, the 1 teaspoon thyme, the 1/2 teaspoon allspice, and pepper.
Process until blended.
Pour over ground meat and stir.
Process meat mixture, 1/3 at a time, to mix well — meat will be very finely ground, and pieces of pork fat will look about the size of a pin head.
Lay 3 strips prepared bacon in bottom of a 9 by 5-inch loaf pan.
Spread 1/3 of ground meat mixture in pan; arrange 1/2 the ham and veal strips lengthwise in pan.
Add another 1/3 of ground meat to pan, then top with remaining meat strips.
Spread remaining ground meat on top and pat down.
Cover with remaining 3 strips bacon.
Place bay leaves and black peppers on top.
Cover, bake, weight, and chill according to directions for country terrine.
Reduce heat and simmer for 20 minutes; drain (this minimizes bacon's smoked flavor).
Cut veal cutlet and ham slice in strips 1/4 inch wide.
Using slicing disc, slice onion and add to meat strips along with brandy and the 1/4 teaspoon each allspice and thyme.
Let stand while you prepare ground meat mixture.
Cut veal, pork, and pork back fat in 1-inch cubes.
Using metal blade, process 1 cup at a time until finely chopped.
Transfer each batch to a large mixing bowl after it is chopped.
Cut white part only of green onions in 1-inch lengths and process with parsley until finely chopped.
Drain brandy from marinated meat strips (discard sliced onion) and add to green onion-parsley mixture along with eggs, half-and-half, salt, the 1 teaspoon thyme, the 1/2 teaspoon allspice, and pepper.
Process until blended.
Pour over ground meat and stir.
Process meat mixture, 1/3 at a time, to mix well — meat will be very finely ground, and pieces of pork fat will look about the size of a pin head.
Lay 3 strips prepared bacon in bottom of a 9 by 5-inch loaf pan.
Spread 1/3 of ground meat mixture in pan; arrange 1/2 the ham and veal strips lengthwise in pan.
Add another 1/3 of ground meat to pan, then top with remaining meat strips.
Spread remaining ground meat on top and pat down.
Cover with remaining 3 strips bacon.
Place bay leaves and black peppers on top.
Cover, bake, weight, and chill according to directions for country terrine.
Chef
