1. Prepare the desired forcemeat (see p. 856).
2. Prepare the selected garnish. Meat garnishes are usually cut into strips, which are laid lengthwise in the mold.
3. Marinate the garnish as desired. This step is optional but adds to the flavor.
4. Prepare the mold. Do not use a hinged or collapsible mold, which cannot be placed in a water bath. If desired, line the mold with thin sheets of fatback (sliced on a slicing machine) or with a sheet of caul fat, letting the excess hang over the sides. Make the sheets of fat sufficiently large so the amount of fat hanging over the sides can be folded over to cover the top completely. If the mold is not lined with fat, grease it well.
5. Place a layer of forcemeat in the bottom of the mold. If no garnish is used, simply fill the mold. Spread the forcemeat evenly and rap the mold sharply on the workbench to dislodge any air bubbles.
6. Arrange a layer of garnish on top of the forcemeat.
7. Continue adding forcemeat and garnish until they are all used. End with a layer of forcemeat on top. Two or three layers of garnish are usually sufficient.
8. If a fat lining has been used, fold the excess fat over the top of the forcemeat to cover it.
9. Cover the top with a sheet of aluminum foil. Cut a few holes in the foil to allow steam to escape.
10. Place the mold in a water bath for baking. Make sure the bath is deep enough to allow the hot water to come halfway up the sides of the mold. Bake at 350°F (175°C) until the internal temperature registers 165°F (74°C).
11. Remove the terrine from the water bath and place it on a rack to cool. When it has cooled somewhat but is still warm, finish cooling the pâté with a weight, as explained in the procedure for making pâtés. It should not be weighted when it is still hot because it is too fragile and may split or fracture, and the weight may force out too much juice. If a looser texture is desired, cool the terrine without weighting it.
12. When the terrine is completely cool, cover and refrigerate it.
13. The terrine may be sealed with a layer of fat or aspic. These protect the terrine from air and help preserve it.
• To add a layer of fat, melt lard (or rendered duck fat or other fat appropriate to the terrine), then let stand until cool but still liquid. The terrine should be cool, about 50°F (10°C). Pour in enough fat to cover the meat completely. Let stand until the fat has congealed, then cover and refrigerate. The purpose of this fat is only to extend the keeping qualities of the terrine. It should be removed before serving.
• Add aspic to a terrine in the same way as adding a layer of fat; see also the procedure for adding aspic to a pâté, page 859. Unlike melted fat, aspic extends the storage life of a terrine only a few days because the aspic itself dries out. On the other hand, aspic contributes to both flavor and appearance. If desired, apply decorations to the top of the terrine and add another layer of aspic to glaze.
Veal and Ham Terrine
U.S. Metric Ingredients
2 fl oz
Veal Forcemeat (p. 856) Garnish: Veal, lean, trimmed Smoked ham Fresh pork fatback Brandy
1. Prepare the forcemeat according to the recipe on page 856. Refrigerate it until it is very cold.
2. Cut the veal, ham, and fatback for the garnish into strips about 54 in. (6 mm) thick. Mix with the brandy and marinate in the refrigerator 1 hour or longer.
as needed as needed Fresh pork fatback or caul fat for lining molds (optional)
Per 1 ounce:
Calories, 170; Protein, 5 g; Fat, 15 g (83% cal.); Cholesterol, 50 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 250 mg.
Was this article helpful?
Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span