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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Terrine Provencale Recipe

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This recipe for Terrine Provencale is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs smoked pork roll (Daisy Roll Ham)
1 1/4 lbs veal
1 1/4 lbs pork
2 1/2 lbs pork fat
2 dried t. each: tarragon, chives, parsley
1 t. fennel and basil
1/2 t. each: marjoram, rosemary, thyme, savory
1/4 t. each mint and oregano
1 T. salt
1 1/2 t. pepper
3 slices white bread, crusts removed (Pepperidge Farm White)
1/3 cup milk
6 eggs, lightly beaten
1/4 lb pine nuts or almonds
Bay leaves
Directions:
Directions:
Grind all the meats together. Mix all the other ingredients together. Then mix into the meat mixture.
Fry a little to check for seasoning and correct as necessary. Pack into terrines. Top each with 1 or 2 bay
leaves. Bake in a hot water bath at 350 degrees until skewer comes out clean. Weight immediately. Makes 8 2-cup or 2 1-1/2 quart terrines. May freeze uncooked. Serve on sliced white bread topped with:

Louise's Mustard
4 oz. Coleman's dry mustard
1 cup tarragon vinegar
6 eggs
1/2 cup sugar
1/4 lb butter
1 t. salt.
Put mustard in a mixing bowl, pour vinegar over it. DO NOT STIR. Cover and let stand for 3 hours or
overnight. Put mustard in the top of a double boiler. Mix with a whisk over hot water. Do not let water touch the bottom of the boiler or the mustard will curdle. Add eggs one at a time. Add sugar, butter, and salt. Cook until thickened, stirring continously. Put into jars. Refrigerate.

 

 

 

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