Description Edit

This recipeis best to eat after a 48 hour refrigerator. It can be prepared a week in advance of eating. The Orange Sauce can also be made at the same time as the terrine.

Ingredients Edit

Orange Sauce Edit

Directions Edit

  1. Place veal, ham and a quarter of the ham fat in food processor, process in batches until finely minced.
  2. Place chicken livers in bowl, add brandy, let it sit for 30 minutes.
  3. Process livers until fine, add to veal mixture.
  4. Slice remaining fat thinly, arrange bay or celery leaves over base of 20cm x 10cm ovenproof dish or loaf tin, place a layer of ham fat over base and sides (carefully covering leaves).
  5. Add peppercorns to veal mixture.
  6. Saute chopped onion and crushed garlic in butter, add to veal mixture with eggs, thyme, parsley, salt and pepper; mix well.
  7. Place veal mixture on top of ham fat, press down firmly, top with remaining slices of ham fat.
  8. Cover tightly with aluminium foil, place in baking dish with hot water halfway up the sides.
  9. Bake in moderately slow oven for 90 minutes.
  10. Remove dish from water, cool slightly, place chopping board on top of terrine, then weight with a brick or something heavy.
  11. When cold, refrigerate until required.

Orange Sauce Edit

  1. Remove rind from lemon using vegetable peeler, cut rind into thin strips 5cm in length.
  2. Place rind in pan of boiling water, simmer 5 minutes, strain.
  3. Heat marmalade in pan until melted, push through sieve; discard orange pieces and return marmalade to pan.
  4. Add port, mustards, 1 tablespoon lemon juice, water and rind, cook over low heat 10 minutes, uncovered.
  5. Serve warm over cold terrine.
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