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Country Terrine appetizers, french, main course, fall, baked 1 1/2 pounds beef livers or pork livers 1/2 cup heavy cream 1/2 pound pork fat 1 1/2 pounds pork; boneless 1 large onion; chopped 1 tablespoon butter 2 cloves garlic; crushed 1 tablespoon dried basil 1 tablespoon dried thyme 2 eggs 1 tablespoon salt 1 1/2 teaspoons black pepper 1 tablespoon white flour 1/3 cup brandy 3 slices barding fat 3 bay leaves 1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork. 2. In a frying pan, sauté onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat. 3. Heat oven to 350°F. 4. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning. 5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine. 6. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 1/2 to 1 3/4 hours. 7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature. Yields: 15 to 18 slices NOTES : Loaf of pork or beef liver with brandy. The cooked terrine should be weighted down with canned food or other heavy objects while cooling. This results in a terrine with a close, even texture that will slice well. This terrine tastes better when allowed to mellow at least a day. 2191 0 0 0 0 0 0 0 0 0 0 0 0 0 3263 0 Contributor: Cook's Magazine September/October 1984 Yield: 18 servings Preparation Time: 6:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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