Elegant and Easy Terrine

Posted on May 2, 2011 by admin-F0RS3
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Appetizers

15 minutes

2 hours

8

    • 1 1/2 lb
      750 g
      Lean Ground Canadian Pork
    • 1/2 lb
      250 g
      Canadian Pork Shoulder Blade, cut into ¼" (5 mm) cubes
    • 1/2 lb
      250 g
      Canadian Ham, cut into ¼" (5 mm) cubes
    • 1/4 cup
      50 mL
      minced fresh parsley
    • 1/2 cup
      125 mL
      chicken stock
    • 2 Tbsp
      25 mL
      dry sherry or dry white wine
    • 2 Tbsp
      25 mL
      fresh lemon juice
    • 2 tsp
      10 mL
      grated lemon rind
    • 1 tsp
      5 mL
      salt
    • 1/2 tsp
      2 mL
      sage
    • 1/2 tsp
      2 mL
      thyme
    • 1/2 tsp
      2 mL
      black pepper
    • 1
      1
      egg
    • 4
      4
      large (or 5 small) hard cooked eggs
    • 1
      1
      bay leaf

Directions

Line a 9″ x 5″ (2 L) loaf pan with aluminum foil, allowing 2 inches (5 cm) extension on either side of pan. In large mixing bowl, combine all ingredients except hard cooked eggs and bay leaf. Pack ½ meat mixture in loaf pan. Place hard cooked eggs lengthwise down centre of pan. Cover with remaining meat. Place bay leaf on top of terrine. Cover with foil. Place on larger baking pan. Bake at 350ºF (180ºC) oven for 2 hours. Drain fat. Cool and refrigerate overnight.

Note: Remove terrine by using foil “handles”. Discard bayleaf. Slice ½ inch (1 cm) thick. Arrange on platter or individual plates with sliced bread, gerkins and mustard.

Note: Always cook ground pork to well done.


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