Side Pannel
Herb Terrine
Ingredients List
- Stephen Ceideburg
- 1 lb Boneless pork, untrimmed
- 1/2 lb Boneless veal
- 1 c Chopped onion
- 3 Garlic cloves, minced
- 1 tb Butter
- 1 1/2 c Chopped fresh spinach
- 3 tb Brandy
- 1 Egg
- 1 ts Dried basil (or 1 1/2
- -tablespoons fresh)
- 1 ts Dried rosemary (1 1/2
- -tablespoons fresh)
- 1/4 ts Dried thyme (1 tablespoon
- -fresh)
- 1 1/2 ts Salt
- 1/2 ts Fennel seeds, crushed
- 1/2 ts Pepper
- 6 sl Bacon
- 3 Hard-cooked eggs
- Gherkins, pickled onions,
- -for garnish
Directions
Cut meat into small pieces and finely chop in a food pro- cessor or meat
grinder. Saute onion and garlic in butter. Add spinach and cook for 1
minute.
Put the spinach mixture into a bowl and stir in the chopped meat. Add
brandy, egg and seasonings; mix well.
Arrange bacon slices across bottom and sides of 8 1/2 x 4 1/2 inch loaf
pan, letting slices hang over edge. Put half the meat mixture into the pan.
Arrange hard-cooked eggs (peeled) lengthwise down the center of the meat
pressing down slightly. Put remaining meat on top and wrap bacon across the
top.
Preheat oven to 350 degrees F.
Cover pan with aluminum foil. Set in a baking pan with hot water reaching a
third of the way up the sides of the pan. Bake for 1 1/2 hours, or until
meat juices run clear. Let stand uncov- ered for 30 minutes. Pour off fat.
Cover and put weights on top. Refrigerate 24 hours.
Remove from pan and trim off excess fat. Cut into 1-inch slices and wrap in
clear plastic wrap with gherkins and onions and tie with ribbon for a
delicious gift.
PER SERVING: 140 calories, 14 g protein, 3 g carbohydrate, 8 g fat (3 g
saturated), 112 mg cholesterol, 395 mg sodium, 0 g fiber.
grinder. Saute onion and garlic in butter. Add spinach and cook for 1
minute.
Put the spinach mixture into a bowl and stir in the chopped meat. Add
brandy, egg and seasonings; mix well.
Arrange bacon slices across bottom and sides of 8 1/2 x 4 1/2 inch loaf
pan, letting slices hang over edge. Put half the meat mixture into the pan.
Arrange hard-cooked eggs (peeled) lengthwise down the center of the meat
pressing down slightly. Put remaining meat on top and wrap bacon across the
top.
Preheat oven to 350 degrees F.
Cover pan with aluminum foil. Set in a baking pan with hot water reaching a
third of the way up the sides of the pan. Bake for 1 1/2 hours, or until
meat juices run clear. Let stand uncov- ered for 30 minutes. Pour off fat.
Cover and put weights on top. Refrigerate 24 hours.
Remove from pan and trim off excess fat. Cut into 1-inch slices and wrap in
clear plastic wrap with gherkins and onions and tie with ribbon for a
delicious gift.
PER SERVING: 140 calories, 14 g protein, 3 g carbohydrate, 8 g fat (3 g
saturated), 112 mg cholesterol, 395 mg sodium, 0 g fiber.
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