Terrine question

"Anthony" <[email hidden]> wrote in message
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Quoted message said:

Looking for some help. I made a terrine, ingredients 1lb each ground
veal and liver, two eggs, 1/2 cup heavy cream plus herbs and spices.
Cooked it until the juices ran clear, cooled and weighted it and left
it in the fridge for 24 hours.
Tastes great, but the problem is the texture, it's crumbly so that
slices don't hold together but disintegrate on the plate. Any
suggestions for next time please?

Perhaps grind the meat finer?

--
Peter Aitken

Anthony said:

Looking for some help. I made a terrine, ingredients 1lb each ground
veal and liver, two eggs, 1/2 cup heavy cream plus herbs and spices.
Cooked it until the juices ran clear, cooled and weighted it and left
it in the fridge for 24 hours.
Tastes great, but the problem is the texture, it's crumbly so that
slices don't hold together but disintegrate on the plate. Any
suggestions for next time please?

You needed a lot more fat. Unless you are using at least medium fatty
pork, additional pork fat is needed -- about 20% of volume at the
minimum.
------------
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or in Fenway Park in an extra inning
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