Primordial Terrine

1 small bunch scallions
1/2 lb mushrooms
1 sweet red pepper
1/2 C parsley and/or cilantro

Meats and Dairy:
2 whole raw skinned and deveined chicken breast
1/2 lb smoked ham
1 andouille sausage
2 raw chicken livers
1/2 lb raw veal
1/4 lb butter
1/2 C sour cream
2 eggs
1/2 lb bacon

1 T Brandy or Grand Marnier
1 t Pickapeppa, Tobasco or Worcestershire sauce
1 t nutmeg or allspice
1 t hot or sweet paprika
salt and freshly ground black pepper

Chop the Vegetables, then grind them in a food processor until fine but not soggy. Empty into a mixing bowl.

Grind the Meat and Dairy ingredients in the food processor until smooth, using butter, sour cream, and eggs to keep the meats moist.

Combine the above ingredients in the bowl, then add all the remaining ones except the bacon, using extra sour cream if necessary to make a very smooth, moist "mash." Fry a little bit in a pan to test seasonings; add salt and pepper if desired.

Line a soufflé dish with bacon, then pour in the mash and bake for about 1 hour at 375. Test with a skewer to see that it is done. Remove from the oven and cover with a weighted plate to "press" the terrine. After cooling for about an hour, remove excess liquid and invert the terrine onto a serving dish. Chill if desired. Garnish with parsley and lemon wedges. Serve with fresh bread or crackers and assorted mustards.

Perfect, with a couple bottles of wine, for a sinful picnic.

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