Veal, pork and ham terrine
by Food Urchin
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Ingredients
Fresh Meat
200g of veal fillet, sliced into strips
600g of pork shoulder, free-range, cut into cubes and trimmed of excess fat
Dairy
20g of unsalted butter
100ml of double cream
Fruit & Vegetables
1/2 banana shallot, finely chopped
50g of mushrooms, sliced
2 banana shallots, roughly chopped
2 garlic cloves, roughly chopped
Store Cupboard
1 tsp plain flour
100ml of chicken stock
sea salt
sea salt
Beverages
100ml of white wine
50ml of red wine
Spices & Dried Herbs
1 pinch of cayenne pepper
freshly ground black pepper
freshly ground black pepper
Salad & Fresh Herbs
3 sprigs of tarragon, leaves picked and chopped
Delicatessen
12 slices of dry-cured ham
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