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Swiss French Country Terrine

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Margi Cintrano View Drop Down
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    Posted: 02 September 2012 at 11:43
Years ago, my Mom used prepare her own terrines and patès. With Autumn coming, this hits the spot with a hot bowl of soup. Enjoy.
 
Photo Credit: Le Cordon Bleu Madrid Culinary Institute.
 
 
Hotel Schwanen - Rapperswil,
Zürich, Switzerland.
 
 
Stained Glass Ceiling in the Zürich
City Centre Cathedral by: Marc Chagall.
 
Zürich 2011 Christmastime.
 
*** Margaux´s daughter Nathalia, lives in Zürich.
 
*** Photos taken by: Margaux Cintrano.  
 
 
  
Mom Eva´s  Swiss French Country Terrine
 
Ingredients:
 
20 grams of French Style Butter
2 cloves garlic minced
2 shallots minced finely
3 swigs fresh thyme or dried
1 Bay Leaf
200 grams of pork fat ( manteca de cerdo - In Latin Butchers or Groceries )
150 grams sliced calves Liver in strips
400 grams of slice Lion of Pork in strips
40 Ml. Brandy of choice
50 Ml. dry white wine of choice
1/2 tsp. salt
1/4 tsp. nutmeg
50 grams day old Italian or French style bread grated : breadcrumbs
1 tblsp. whole milk
1 egg very lightly beaten
20 slices of Bacon
 
1) sauté the butter in a large skillet very slowly on low flame
2) sauté the shallots, bay leaf, thyme, garlic, pork fat, calves liver and pork lion for 3 to 5 mins. until tender and meats a bit golden 
3) incoporate the brandy, the wine, the salt, nutmeg, pepper and stir lightly
4) slowly simmer until warm, not boiling hot
5) put in large casserole rectangle in shape and let cool in refrigerator overnight covered
6) pre heat oven to 180 centigrade degrees and on a Butcher Block, combine with the bread crumbs and the milk
7) remove the thyme and bay leaf. Place meat 2 times in the food processor and place in large bowl
8) whisk in egg lightly with the bread crumb mixture and add to the meat combining thoroughly
9) in a loaf shape baking mold, grease with olive oil and wrap the rectangular block of terrine country meats with the bacon slices ( see foto )
10) cover in aluminum foil and bake for 35 mins.
11) place skewer in centre to check doneness
12) if done, the skewer shall come out clean
13) let cool 20 mins. & then place in refrigerator covered overnight with a Heavy Stone Rock or brick over the Foil wrapped terrine
14) take out 1/2 hour before lunch to come to room temperature and take off foil carefully
15) serve with capers, pickles, cherry tomatoes, olives of all types and mustards of all countries.
 
Enjoy,
Marge.
 
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2012 at 11:39
Wow! looks great. I would definitely eat it!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2012 at 11:43
 
 
AK1,
 
Thanks. Some cooks or chefs, prepare with pork liver or chicken liver instead of calves liver.
 
It is delicious ... I like to serve it with pickles, crusty breads, and green peppercorn dijòn mustard.
 
Great for incoming autumn months with a bowl of soup !
Ciao,
Marge.
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