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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 50 |
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~Terrine de Campagne~ Ingredients:
6 pound boneless turkey brest,skinned |
1/2 cup white wine |
2 teaspoons salt |
1/2 teaspoon nutmeg |
1/2 teaspoon cloves |
1/2 teaspoon allspice |
1 pound pork loin,boneless |
1 pound smoked ham,fully cooked |
1 1/2 pounds sliced bacon |
1/2 pounds chicken livers |
6 fresh eggs |
1 tablespoon salt |
for wine aspic |
1 envelope unflavored gelatin |
2 tablespoons cold water |
2 teaspoons instant beef bouillion |
1 cup red wine(white, if you want the aspic to be a bit lighter in color) |
1 cup water |
Directions:
1. Cut 1/4 of the turkey breast into thin slices.
2. Cut slices into 1/4 strips,place into shallow container.
3. Mix wine,2 teaspoons salt,cloves,nutmeg and allspice together,pour over turkey strips.
4. Cover,and refrigerate 1 hour.
5. Grind the remanining turkey,pork,ham,and 1 pound of bacon.
6. Place chicken livers,eggs and 1 tablespoon salt in blender,blend until smooth,stir into grind meats.
7. Drain turkey strips.
8. Stir the marinade(that the turkey strips have been sitting in) into the ground meat mixture.
9. Line 2 loaf pans with foil,leaving an overlap on sides of pan.
10. Place the remaining bacon slices across bottoms and up sides of pans,allowing the slices to overhang edges of pans.
11. Pack 1/4 of the ground meat mixture in each pan.
12. Place half of the turkey strips on mixture in each pan.
13. Cover each with half the remaining ground meat mixture.
14. Fold bacon over top.
15. Place the loaf pans in a shallow pan,fill larger pan with hot water io within 1 to 2 .
16. Cook uncovered at 425 degrees for 2 hours.
17. Remove pans from larger pan,fold foil over top.
18. Place weights on terrine,pressing down firmly for a couple of minutes.
19. Leave weights on pans,refrigerate loaves in pans(do not remove weights until terrine is completely cool.
20. Make your Wine Aspic
21. Sprinkle gelatin over 2 tablespoons of wate in pan.
22. Stir in bouillon and wine.
23. Cook ,stirring all the while,until gelatin is dissolved.
24. Remove from heat,stir 1 cup water.
25. Place pan with the wine mixture in a bowl of ice and water,stir until mixture begins to thicken(about 10 minutes)
26. Pour into jelly roll pan,cover and refrigerate until set.
27. Remove terrine from pans by grasping ends of foil,remove the foil.
28. Place terrine on platter,cut into thin slices,cut slices into halfs.
29. Cut the wine aspic into tiny squares,placing them around the terrine.
30. ~Attend to guests~
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