Terrine Recipe?

Alex <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Hi again

Also got a Le Creuset Terrine, has anyone got any good recipes i can test drive?

Thanks in advance

A

This recipe from Dominique Tougne is really delicious.

Country Terrine

1 thick slice of cooked ham (¼ lb) - 2 tbsp. Brandy or cognac - 1 medium size onion chopped - 3
sprigs of fresh thyme - 2 garlic cloves chopped - 4 oz of chopped chicken liver - 1 tbsp. Butter - 1
¼ lb. of ground pork (fat and lean) - ½ lb. ground veal - ¼ tbsp. Allspice - 1 pinch ground nutmeg -
1 pinch of ground clove - 2 eggs - 1 bay leaf - ½ lb. Barding fat - Salt and pepper -

Cut ham into long strips, 1/8” inches wide. In a bowl, combine the ham with brandy, salt and pepper.
Let marinate for one hour.

Melt the butter in a frying pan. Add the onion and cook until soft and brown. Put in a bowl
and let cool.

Add the garlic, thyme, chicken liver, ground pork, ground veal, allspice, nutmeg, cloves, salt and
pepper to the onions and mix with a spoon. Crack the eggs in a bowl, beat them with a fork and add
to the meat mixture. Drain the marinade from the ham into the meat mixture. With a wooden spoon,
beat the mixture until it draws from the side of the bowl, 2-3 minutes.

Heat the oven to 350°F. Set aside 1 piece of the barding fat and use the rest to line the bottom and
side of terrine. Spoon half of the mixture into the terrine and arrange the ham strips lengthwise
end to end over it. Cover with the remaining meat and top with the reserved barding fat and bay
leaf. Cover the cocotte with the lid.

Bake the terrine in a water bath for 1 ¼ to 1 ½ hour. Let cool and chill for at least one day.

Quoted message said:

From: Alex [email hidden]

Quoted message said:

Also got a Le Creuset Terrine, has anyone got any good recipes i can test drive?

Wow...you talkin about that beautiful blue cookware? Who needs to cook in it...display it with
pride...lolol.

I'm thinking that a layered cassarole, using a whole grain such as quinoa or brown rice, finely
chopped vegies and fresh herbs - maybe some yummy cheeses layered in there would result in a very
nice dish.

I'm jealous. I'd love to experiment with a piece of cookware like yours.

Ellen

In article said:

Hi again

Also got a Le Creuset Terrine, has anyone got any good recipes i can test drive?

Thanks in advance

A

this is a good one...and easy

{ Exported from MasterCook Mac }

Molded Crunchy Vegetable and Egg Salad

Recipe By: Serving Size: 8 Preparation Time: 4:00 Categories: American Appetizers Eggs Luncheon
Salads Vegetables

Amount Measure Ingredient Preparation Method 2     envelopes unflavored gelatin 1     cup cold water
3     tablespoons lemon juice
1/2 teaspoon worcestershire sauce 2     teaspoons salt
2/2 teaspoon dry mustard
3/4 teaspoon ground pepper
4/4 cup mayonnaise
5/4 cup plain low-fat yogurt 1     tablespoon onion grated 1 1/2 cups red or green peppers or both
finely chopped 1     cup celery finely chopped
6/4 cup pimento chopped 10     hard cooked eggs peeled     parsley sprigs     cherry tomatoes

€Sprinkle gelatin over water in a large saucepan; stir over low heat until liquid is hot and gelatin
is completly dissolved. Remove from heat: stir in lemon juice, worcestershire sauce, salt, mustard
and pepper; let cool. €Oil a 9x5x3-inch loaf pan and line bottom with wax paper. €Stir mayonnaise
and yogurt into cooled gelatin mixture and then add the onion, peppers, celery, pimentos and 8 of
the eggs, chopped. Spoon into prepared mold and chill until firm, 3 hours or more. €To unmold. With
a sharp knife loosen mold around edge. Invert a serving dish over the mold and, holding them
tightly, turn over both together. Hold mold and dish together firmly and shake gently until contents
of mold fall onto plate. Garnish with parsley sprigs, cherry tomatoes and remaining eggs, sliced

‹‹‹‹‹

--
Life is like a roll of toilet paper the closer you get to the end... the faster it goes..

Bob Gottlieb

This is my recipe for Melton Mowbray pie which is a type of terrine.

* Exported from MasterCook *

Helen's Melton Mowbray Pie

Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Family

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 lb Pork shoulder, cubed 1 lb Veal shoulder, cubed 1 lb Ham (uncooked),cubed 1 t Thyme
1/2 ts Salt 4 Eggs, hard cooked, halved 2 c Canned bouillon 2 sm Onions, chopped fine 2 tb
Worcestershire sauce
2/2 ts Sage
3/4 ts Pepper 3 pk Gelatin, unflavoured PASTRY Any standard pastry recipe Cream

Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings. Make pastry and roll out
1/4" thin. Line a 9x5 loaf pan. Spoon half of meat mixture into shell. Place 4 eggs in a line down
center and top with remaining meat mixture.

Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for
later additions. Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to 250 F
and bake for 1 1/2 hours longer. til meat is tender. Mix gelatin as pkg directs with bouillon.
Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down.
Allow to cool then, store in the refrigerator. Serve in 1/2" slices as an appetizer.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (7.8% calories from fat); trace
Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0
Grain(Starch); 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"Alex" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi again

Also got a Le Creuset Terrine, has anyone got any good recipes i can test drive?

Thanks in advance

A

Making your first Terrine is a bit more than just following a recipe, though some of those posted
here look good. I would suggest looking at Julia Child's Mastering the Art of French Cooking, where
she walks you through the process for your first effort. Cheers, Kent

Alex said:

Hi again

Also got a Le Creuset Terrine, has anyone got any good recipes i can test drive?

Thanks in advance

A