| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy, Grains |
French |
Essnce03 |
10 |
servings |
INGREDIENTS
| 1 |
ts |
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 |
ts |
Heavy cream |
| 2 |
ts |
Chopped parsley |
| 2 |
ts |
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.
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