Burgundy Meat Loaf

By corlear

Terrine Bourguignonne

Preparation: 2 hrs.
Cooking: 1 hr. 30 mins. to 2 hrs.

Ingredients

• 1 lb. veal rump
• 1 lb. pork steak
• 1 boned rabbit
• 1/2 cup (UK scant pint) Chablis
• 2 shallots, sliced
• thyme
• bay leaf
• 2 eggs
• 1/2 cup (UK scant pint) madeira
• 2 truffles
• salt
• pepper
• 6 thin slices larding fat
• 1 cup (8 oz.) flour-and-wajer dough
• 1 1/2 cups (UK good pint) game aspic, cubed

Details

Servings 6

Preparation

Step 1

Slice half of the veal and pork, and the shanks of the rabbit, in long thin strips. Marinate in Chablis to which shallots, thyme and bay leaf have been added.

Meanwhile, prepare a fine meat stuffing with the rest of the veal and pork and the remaining scraps of rabbit meat, by hashing together with a sharp knife then forcing through a fine sieve. Add the liquid from the marinade, 2 raw eggs, the madeira, 1 minced truffle, salt and pepper.

Cut several thin slices of larding fat and use them to line a deep oval baking dish. Press in one-third of the meat stuffing, then add half of the meat strips. Next, add another third of the meat stuffing. Decorate with a layer of truffle slices. Add the remainder of the sliced meat and the final third of the stuffing. Pour over the meat loaf whatever is left of the marinade. Make sure that the meat loaf is well within the sheets of larding fat that line the mould. Cut another thin sheet of larding fat the size and shape of the baking dish and cover the meat loaf with it. Cover the dish, scaling the cover to the dish with a strip of flour-and-water dough. Place the baking dish in a larger pan of hot water, and bake in a hot oven for 1 3/4 hours.

Remove from the oven and replace the cover with a board exactly the size of the interior of the baking dish. Place a 1-lb. weight on the board and set the meat loaf aside to cool.

Serve chilled, in slices, decorated with cubes of game aspic.