INGREDIENTS

INSTRUCTIONS

Make the terrine:  Pat the oxtails dry, season them with salt and
pepper, and in a heavy  kettle brown them in batches in the oil over
moderately high heat,  transferring them as they are browned to a
platter or shallow baking  pan. To the kettle add the broth, the wine,
the tomatoes with the  juice, the onions, the carrots, the garlic, the
bay leaf, and the  oxtails with any juices that have accumulated on the
platter, bring  the liquid to a boil, and braise the oxtails, covered,
in the middle  of a preheated 325F. oven for 4 hours. Transfer the
oxtails with a  slotted spoon to a bowl, reserving the liquid, let them
cool, and  remove the meat, discarding the bones and fat. Strain the
reserved  cooking liquid through a sieve into a large bowl. In another
large  bowl stir together the meat, the scallion, the parsley, the
lemon  juice, the pepper, and 2 cups of the cooking liquid until
mixture is  combined well, reserving the remaining cooking liquid.
Rinse a loaf  pan, 9 by 5 by 3 inches, with cold water (do not dry it),
spoon the  oxtail mix ture into it, and add some of the reserved
cooking liquid  if necessary to just cover the oxtail mixture. Chill
the terrine,  covered, for 4 hours, or until it is set. The terrine may
be prepared  up to this point 2 days in advance and kept covered and
chilled. Let  the terrine stand at room temperature for 20 minutes. Run
a thin  knife around the edge of the terrine to loosen it, dip the pan
in hot  water for 20 seconds, and invert a chilled platter over it.
Invert  the terrine with a sharp rap into the platter and with an
electric  knife or a very sharp knife cut into 1/2-inch-thick slices.
Make the sauce:  In a bowl whisk together the sour cream, the
mayonnaise, the capers,  the mustard, and the horseradish until the
sauce is combined well.  Line each of 8 plates with some of the
lettuce, arrange a slice of the  terrine on the lettuce, and spoon a
dollop of the sauce over a corner  of the slice. Garnish each serving
with some of the pickled onions and  cornichons and serve the remaining
sauce separately.  Serves 8 generously.  Gourmet January 1993
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”