| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Dairy, Grains | French | Essnce03 | 10 | Servings |
INGREDIENTS
| 1 | t | Vegetable oil, to 2 |
| teaspoons | ||
| 2 | oz | Shallots, diced |
| 1/4 | c | Brandy |
| 20 | oz | Veal, cubed |
| 14 | oz | Pork, cubed |
| 4 | oz | Fat |
| 2 | oz | Egg whites, from 2 eggs |
| 2 | t | Heavy cream |
| 2 | t | Chopped parsley |
| 2 | t | Chopped thyme |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | lb | Sliced bacon |
| 1 | Recipe Cumberland Sauce, see | |
| * Note | ||
| French baguette, sliced 1/2 | ||
| thick toasted for | ||
| serving | ||
| 1 | Whole-grain mustard, for | |
| serving | ||
| Dijon mustard, for serving | ||
| Cornichons, small pickles | ||
| for serving | ||
| Chopped parsley, for garnish |
INSTRUCTIONS
Note: See the Cumberland Sauce recipe which is included in this collection. Preheat oven to 325 degrees. Butter a 1 1/2-quart terrine mold and line with microwave-safe plastic wrap. Place a dish-towel in roasting pan large enough to fit terrine. In a small skillet heat oil and saute shallots until tender. Carefully add brandy and deglaze pan. Set aside to cool. In workbowl of a food processor combine veal, pork and fat and pulse until mixture is a little coarse. Remove 1 cup of mixture to a large bowl, scrape down sides of workbowl, and add egg whites. Process until smooth. Add cream and process just until fully mixed. Add creamed meat mixture to coarse meat. Stir in herbs, cooked shallots and seasonings. Line prepared terrine mold with bacon strips, leaving enough overhang to fold over top. Fill with forcemeat. When full, sharply tap mold on counter to release any trapped air. Fold over extra bacon. Cover top tightly with lid or tin foil. Place terrine in roasting pan, pour in hot water to reach halfway up sides of mold and bake until a thermometer inserted in pate registers 140 degrees, 1 1/2 to 2 hours. When cooked through, remove terrine from roasting pan, uncover, and set in another roasting pan filled with ice water to cool completely. Weight down terrine with several cans and refrigerate overnight. Unmold and peel off plastic wrap. Slice 1/4-inch thick and serve with Cumberland Sauce, toasted baguette, mustards and cornichons, garnished with parsley. This recipe yields 10 to 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-068 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-19-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 447
Calories From Fat: 322
Total Fat: 35.7g
Cholesterol: 100.8mg
Sodium: 632.5mg
Potassium: 423mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.1g
Protein: 23.6g