Veal and Ham Terrine with Foie Gras
Prepare as in the basic recipe, but place a layer of sliced, cooked foie gras down the center of the terrine. Use slices of foie gras terrine (p. 873) or canned foie gras pâté. A row of sliced truffles may be placed on top of the foie gras layer.
Veal and Tongue Terrine
Use cooked, cured beef tongue in place of the ham.
Bone out a rabbit, keeping the loin meat in 2 long strips. Make a rabbit forcemeat by following the veal forcemeat recipe but substituting meat from the rabbit legs for all or part of the veal. Soak, clean, and liquefy the rabbit liver according to the procedure on page 855. Add it to the forcemeat. Omit the garnish from the basic recipe, instead using the rabbit loins marinated in the brandy. Fold the thin end of each loin back on itself so it is of uniform thickness. When filling the terrine, put half the forcemeat into the mold, lay the loins end to end down the center of the terrine, then fill with the remaining forcemeat.
Optional step: Make a stock with the rabbit bones. Reduce the stock to a glaze, cool, and mix with the forcemeat.
Optional step: Add a small quantity of nuts, such as skinned pistachios, to the forcemeat.
3. Have ready a 2-qt (2-L) rectangular terrine mold.
4. If using fatback to line the mold, have the fat very cold. Cut it on a slicer into broad, thin slices less than ^ in. (3 mm) thick. Line the mold with the slices, overlapping them by about i4 in. (5 mm). Let the tops of the slices hang over the edges.
If using caul fat, line the mold with a large sheet of caul, letting the edges hang over the edge of the mold.
If not using caul or fat, grease the mold well.
5. Fill the terrine with alternating layers of forcemeat and garnish, beginning and ending with forcemeat and laying the strips of garnish lengthwise in the terrine. Press the meat firmly into the terrine so there are no air bubbles.
6. If using sheets of fat to line the mold, fold the overhanging fat over the top of the forcemeat to cover.
7. Cover with foil.
8. Set the terrine in a hot-water bath. Bake at 350°F (175°C) until the internal temperature is 165°F (74°C).
9. Remove from the oven and cool until just warm. Weight and continue to cool, following the basic procedure on page 860. Finish, if desired, with a layer of melted fat or aspic, as described in the basic procedure.
Prepare as in the basic recipe, using Game Forcemeat (p. 856) and using strips of game meat instead of the veal and ham for garnish. Optional: Add a small quantity of green peppercorns, rinsed and drained, to the forcemeat.
Bone out a duck. Use the leg meat, any trimmings, and the liver for making Duck Forcemeat (p. 856). Flavor the forcemeat lightly with grated orange zest, using the zest of '/S orange for each 2 lb (1 kg) forcemeat. If desired, flavor the forcemeat with duck stock reduced to a glaze and cooled. Use the breast meat for garnish, omitting the veal and ham from the basic recipe but keeping the fatback. Cut the breast meat into strips and marinate in the brandy with the fatback strips.
Use pork forcemeat, keeping the grind rather coarse. Chop the garnish coarsely and mix with the forcemeat.
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