Pork and Veal Pâté with Ham

By corlear

Terrine de Porc, Veau, et Jambon

A pork and veal pâté with decorative strips of veal and ham buried in its slices is the most classic of all pâté mixtures: the three elements blend themselves in a very savory manner.

Ingredients

• For marinating the veal strips:
• 1/2 lb. lean veal from the round or filet cut into strips ¼ inch thick
• 2 or 3 canned truffles cut into 1/ 4-inch dice and juice from can (optional)
• A bowl
• 3 Tb cognac
• Big pinch of salt and pepper
• Pinch of thyme
• Pinch of allspice
• 1 Tb finely minced shallots or green onions
• For molding the pâté:
• An 8-cup rectangular or oval terrine, baking dish, casserole, or loaf pan
• Sheets of fresh pork fat back 1/8 inch thick, or blanched fat salt pork, or blanched fat bacon
• 4 cups of the preceding pork and veal stuffing
• ½ lb. lean boiled ham cut into strips ¼ inch thick
• 1 bay leaf
• A sheet of pork fat or strips of blanched bacon to cover the pâté
• For baking the pâté:
• Aluminum foil
• A heavy lid for the terrine
• A pan of boiling water

Details

Servings 7

Preparation

Step 1

Marinating the veal strips:
Marinate the veal and optional truffles and their juice in a bowl with the cognac and seasonings while preparing the other ingredients. Before using, drain the strips, and reserve the marinade.

Preheat oven to 350 degrees.

Molding the pâté:
Line the bottom and sides of the terrine with the pork fat or bacon. Beat marinade into stuffing; divide stuffing into three parts. Dip your hands in cold water, and arrange the first third of the stuffing in the bottom of the terrine. Cover with half the strips of marinated veal alternating with half the strips of ham.

If using diced truffles, place a row down the center. Cover with the second third of the stuffing, and a final layer of veal and ham strips, and optional truffles. Spread on the last of the meat stuffing. Lay the bay leaf on top, and cover with a sheet of pork fat or bacon strips.

Baking the pâté:
Enclose the top of the terrine with aluminum foil, cover, and set in the pan of boiling water. The water should come about halfway up the outside of the terrine; add boiling water during cooking, as necessary.

Set in lower third of preheated oven and bake for about 1 2/2 hours depending on the shape of the terrine; a long loaf shape will cook faster than a round or oval shape. The pâté is done when it has shrunk slightly from the sides of the terrine, and the surrounding fat and juices arc clear yellow with no traces of rosy color.

Cooling and chilling:
Take the terrine from the water and set it on a plate. Remove lid. and on top of the foil covering the pâté put a piece of wood, a pan, or a casserole which will just fit into the terrine. On or in it, place a to 4-lb. weight or parts of a meat grinder; this will pack the pâté into the terrine so there will be no air spaces in the meat. Allow the pâté to cool at room temperature for several hours or overnight. Then chill it, still weighted down.

Serving:
Serve the pâté from its terrine, slicing down through it with a knife. Or unmold it and serve on a platter, or decorate in aspic.