Ingredients

  • 200 grams onion finely chopped
  • 30 grams butter, unsalted
  • 30 milliliters brandy
  • 30 milliliters Madeira
  • 340 grams ground veal
  • 340 grams ground pork
  • 2 cloves garlic finely chopped
  • 40 grams hazelnuts toasted
  • 2 eggs
  • 1 ½ teaspoons salt
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • ½ teaspoon allspice, 1 1/2" cubes
  • 170 grams pork loin cut into strips
  • ½ lb. bacon, streaky 10 slices
  • ½ bay leaf
  • 150 milliliters chicken stock clarified
  • 5 grams gelatin

Directions

1. Preheat oven to 350*F/175*C/GM 4
2. Sauté onions in butter until soft. Add brandy and Madeira and evaporate the liquid. Remove from pan and combine with the remaining ingredients through allspice. Cook a teaspoon of mixture and taste to adjust for seasonings.
3. Line a pâté mold or loaf pan with bacon. Add 1/2 of the pâté mixture. Smooth out and place the meat strips down the length of the pâté. Cover with remaining pâté. Place the bay leaf on top and fold over the bacon to enclose. cover pan with foil. Bake in a water bath for 1 1/2 to 2 hours. Remove from the water bath. Cover with foil and place something heavy on top of the pâté in the pan to weigh it down. Refrigerate, weighted, overnight. Remove bay leaf and the bacon along the top.
4. Clarify chicken stock with the gelatin. Knappé over cold pâté. Place new bay leaf and other decorative items in aspic to coat and place on top of pâté. Knappé more aspic until a nice layer is on top. Refrigerate.

Notes
Notes:Makes 12 servings for starter, 24 servings for buffet. 1/2 recipe fills white terrine. Not elegant presentation, but excellant tasting.
Serving Ideas:Original serves 12.


Categories
Appetizer, Pork, Pâté, Terrine, dayle, pate
Keywords
Pâté, Terrine, Pork, Appetizer, pate, dayle
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