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Receta Country Style Pate En Terrine
by Global Cookbook

Country Style Pate En Terrine
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  Raciónes: 10

Ingredientes

  • 1 tsp Vegetable oil to 2 tsp.
  • 2 ounce Shallots diced
  • 1/4 c. Brandy
  • 20 ounce Veal cubed
  • 14 ounce Pork cubed
  • 4 ounce Fat
  • 2 ounce Egg whites (from 2 Large eggs)
  • 2 tsp Heavy cream
  • 2 tsp Minced parsley
  • 2 tsp Minced thyme Salt to taste Freshly-grnd black pepper to taste
  • 1 lb Sliced bacon
  • 1 x recipe Cumberland Sauce see * Note French baguette, sliced 1/2" thick toasted, for serving
  • 1 whl -grain mustard for serving Dijon mustard for serving Cornichons (small pickles) for serving Minced parsley for garnish

Direcciones

  1. Preheat oven to 325 degrees.
  2. Butter a 1 1/2-qt terrine mold and line with microwave-safe plastic wrap. Place a dish-towel in roasting pan large sufficient to fit terrine.
  3. In a small skillet heat oil and saute/fry shallots till tender. Carefully add in brandy and deglaze pan. Set aside to cold.
  4. In workbowl of a food processor combine veal, pork and fat and pulse till mix is a little coarse. Remove 1 c. of mix to a large bowl, scrape down sides of workbowl, and add in egg whites. Process till smooth. Add in cream and process just till fully mixed. Add in creamed meat mix to coarse meat. Stir in herbs, cooked shallots and seasonings. Line prepared terrine mold with bacon strips, leaving sufficient 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 possibly tin foil. Place terrine in roasting pan, pour in warm water to reach halfway up sides of mold and bake till a thermometer inserted in pate registers 140 degrees, 1 1/2 to 2 hrs.
  5. When cooked through, remove terrine from roasting pan, uncover, and set in another roasting pan filled with ice water to cold completely. Weight down terrine with several cans and chill 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.
  6. This recipe yields 10 to 12 servings.