| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
French |
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Whipping cream |
| 2 |
md |
Onions; chopped |
| 5 |
ts |
Salt |
| 3 |
|
Bay leaves |
| 3 |
|
Whole cloves |
| 1 |
lg |
Garlic clove; crushed |
| 1 |
ts |
Pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
pn |
Dried thyme; crumbled |
| 8 |
lg |
Shallots; minced |
| 1 |
tb |
Butter |
| 1 |
lb |
Trimmed boneless center pork loin; sinew removed cut |
|
|
; into 1-inch chunks, |
|
|
; well chilled |
| 3 |
|
Eggs |
| 6 |
tb |
All purpose flour |
| 1/4 |
c |
Tawny Port |
| 3 |
tb |
Dried currants; minced |
|
|
Lettuce leaves |
|
|
Cracked peppercorns |
|
|
Minced fresh parsley |
|
|
Bay leaves |
|
|
French bread baguette slices |
| 3 |
tb |
Olive oil |
| 2 |
lg |
Red onions; halved, sliced |
| 3 |
tb |
Dried currants |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Canned chicken broth |
| 2 |
ts |
Chopped fresh thyme or 3/4 teaspoon dried; crumbled |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
FOR THE TERRINE
FOR THE CONFIT
To make the terrine:
Combine first 9 ingredients in heavy medium saucepan. Add 3 shallots.
Bring to simmer. Remove from heat, cover and let stand 30 minutes.
Chill overnight.
Preheat oven to 325F. Line 7-cup pate or bread pan with plastic wrap.
Melt butter in heavy small skillet over low heat. Add remaining 5
shallots. Cover and cook until very soft, stirring occasionally,
about 15 minutes. Transfer to processor. Add pork, eggs, flour and
Port and puree. Strain cream mixture, pressing on solids to extract
as much liquid as possible. With processor running, add cream through
feed tube and process just until combined with pork. Transfer to
large bowl. Mix in currants.
Spoon mixture into prepared pan. Cover with foil. Place pan in large
pan. Add boiling water to larger pan to within 1/2 inch of top of
terrine. Bake until terrine begins to shrink from sides of pan and
knife inserted into center comes out clean, about 1 1/2 hours.
Uncover and cool on rack. Chill until cold. (Can be made 3 days
ahead. Cover and chill.)
Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper
and parsley. Garnish with bay leaves. Spoon confit around sides.
Serve with bread.
To make the confit:
Heat oil in heavy large skillet over medium-high heat. Add onions and
saute until crisp-tender, about 8 minutes. Add all remaining
ingredients and stir until reduced to thick glaze, about 4 minutes.
Season with salt and pepper. (Can be prepared 2 days ahead. Cover and
chill.) Serve warm or at room temperature.
Serves 8.
Bon Appetit December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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