Terrine de Porc, Veau, et Jambon

Ahead of time note:  Marinating the veal strips takes 2 to 3 hours so start that process first.  Then proceed to make the pork and veal stuffing.  You will need a 2-quart terrine.*

½  pound lean veal, from the round, or filet, cut into strips ¼-inch thick, 4" long

2 or 3 canned truffles cut into ¼ -inch dice, with their juice

3 to 4 tablespoons cognac

¼  teaspoon salt

¼  teaspoon pepper

¼  teaspoon thyme

¼  teaspoon allspice

1 tablespoon finely minced shallots

Marinate the veal and truffles + truffle juice in a bowl with the cognac and seasonings.  Before using, drain the strips, and reserve the marinade.

Pork and Veal Stuffing (farce) for Paté:

For about 4 cups--

½ cup very finely minced onions

2 tablespoons butter

½  cup port or cognac

¾  pound  (about 1½  cups) each, lean pork and lean veal

            plus  ½  pound (about 1 cup) fresh pork fat, all finely ground together

2 lightly beaten eggs

1 ½  teaspoons salt

1/8 teaspoon pepper

Big pinch of allspice

½  teaspoon  thyme

1 clove mashed garlic

  Cook the onions slowly with the butter in a small skillet for 8 to 10 minutes until they are tender and translucent but not browned.  Scrape them into a large mixing bowl. 
Pour the wine into the skillet and boil it down until reduced by half.  Scrape it into the mixing bowl. 
Add the rest of the ingredients, and beat vigorously with a wooden spoon until the mixture has lightened in texture and is thoroughly blended. Sauté a small spoonful and taste. 
Then beat in whatever additions you feel are necessary. 
Refrigerate stuffing if you will not be using it immediately.

Molding the paté:

Preheat the oven to 350 degrees F.

This recipe makes about 7 cups > use an 8-cup rectangular or oval terrine or loaf pan (=2-quart terrine).

Blanched fat bacon

1/2 lb. lean boiled ham cut into    strips 1/4-inch thick

1 bay leaf

  Line the bottom and sides of the terrine with the pork fat or bacon.  Beat marinade into stuffing.

Divide stuffing into three parts.  Dip your hands in cold water, and arrange the first third of the stuffing in the bottom of the terrine. 

Cover with half the strips of marinated veal alternating with half the strips of ham.  Sprinkle half of the diced truffles over the meat slices.  Cover with the second third of the stuffing, and a final layer of veal and ham strips, and the rest of the truffles.  Spread on the last of the meat stuffing.  Cover with a sheet of pork fat or bacon strips and lay a bay leaf on top of that.


Baking the pate:

Enclose the top of the terrine with aluminum foil, cover with a heavy lid and set in a pan of boiling water.  The water should come about halfway up the outside of the terrine; add boiling water during cooking, as necessary.  Set in lower third of preheated oven and bake for about 1 1/2 hours depending on the shape of the terrine; a long loaf will cook faster than a round or oval shape. 
The pate is done when it has shrunk slightly from the sides of the terrine, and the surrounding fat and juices are clear yellow with no traces of rosy color.

Cooling and chilling:

Take the terrine from the water and set it on a plate.  Remove lid, and on top of the foil covering the pate put a piece of wood, a pan, or a casserole which will just fit into the terrine.  On or in it, place a 3- to 4-lb. weight or parts of a meat grinder; this will pack the pate into the terrine so there will be no air spaces in the meat.  Allow the pate to cool at room temperature for several hours or overnight.  Then chill it, still weighted down.


Unmold the pâté and serve it on a platter, slicing down through it with a good, sharp knife. 


The above recipe can become a Game Paté  quite easily.  Use 1 pound  (about 2 cups) boneless raw game instead of the veal strips and ham strips in the preceding pâté.

This recipe has been kitchen tested; it may seem involved but considering it has to be made a few days ahead, it is a wonderful appetizer, holiday-party item, which is all ready to go on the day of your party; or easy to transport to someone else's.  (Recipe loosely adapted from early Julia Child cookbook.)

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