Pork and Veal Terrine
From scearley 17 years ago
- 70 minutes to make
- Serves 6
A terrine, which some might think of as a really classy way to call chilled meatloaf. --just make sure you read therecipe all the way through before you get started.
Ingredients
- 8-10 thin slices of bacon shopping list
- 1 Tbsp olive oil shopping list
- 1 chopped white onion shopping list
- 2 crushed garlic cloves shopping list
- 2 lbs ground pork and veal shopping list
- 1 c fresh breadcrumbs shopping list
- 1 egg, beaten shopping list
- 1/4 c brandy shopping list
- 3 tsp chopped fresh thyme shopping list
- 1/4 c chopped fresh parsley shopping list
How to make it
- Preheat the oven to 350
- Lightly grease a 4 or 5x10" terrine.
- Line the terrine with bacon so the ends hang over the sides.
- Heat the oil in a frying pan, and cook the onion and garlic until the onion is soft.
- In a bowl, mix the onion with the ground meat, breadcrumbs, egg, brandy, thyme, and parsley.
- Fry a small piece and taste to make sure seasoning is correct.
- Spoon the mixture into the lined terrine, pressing down firmly.
- Fold bacon over the top, cover with aluminum fouil, and place the terrine in a baking dish.
- Place enough cold water in the baking dish to come halfway up the side o the terrine. Bake for 60-70 minutes, or until the juices run clear when pierced.
- Remove the terrine from the baking dish and pour off the juices.
- Cover with foil, and place cardboard on the top, cut to fit. Weigh down with cans (or anything else) on top of the cardboard to compress the terrine.
- Refrigerate overnight.
- Cut into slices to serve.
People Who Like This Dish 5
- hortonfarmer Horton, MI
- kukla Barrie, Ontario, CA
- greekgirrrl Long Island, NY
- whuebl Annapolis, MD
- scearley Federal Way, WA
- pintobean New Port Richey, FL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people
kuklaThe Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was good "