Country Terrine
Ingredients
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork,boneless
1 lg onion,chopped
1 T butter
2 cloves garlic,crushed
1 T basil,Dried
1 T thyme,Dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat **** See Note ****
3 bay leaves
Cooking Instructions
1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat
with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic,
parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture,
eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust
seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in
meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn, 1
½ to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
**** Note ****
Barding and larding beef
Larding beef means to artificially marble the meat with fat. The fat is introduced in the beef’s cut using a larding needle. The fat injected can be beef fat or more likely pork fat.
Barding beef engages wrapping the meat in two or more strips of fat which have the purpose of protecting the meat from drying. There are people who confuse larding beef with barding beef but the difference is very clear.
Both larding and barding have the purpose of protecting the meat from drying and the meat become more delicate and moist. Barding beef is considered to be more efficient than larding because the sheets of fat can be removed of the meat after it has been cooked and the sheets also protect the meat from browning. The process of barding or larding are used mostly when the meat is subjected to roasting. The purpose of injecting strips of fat with the larding needle is to give the meat an extra flavor; it is usually used pork fat or bacon. Larding requires a little more time than barding because the beef cut has to be injected several times in numerous parts not only in one place otherwise the meat would be moisture in a specific place and dry in other places.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)