Mary Bond’s Terrine
I was taught to do this recipe over 30 years ago by Mary Bond, a remarkable American woman who attended the Cordon Bleu in Paris in the 1950s for 3 years, full time. She was one of 3 Americans to be awarded the prestigious Grand Diplome from its chef, Charles Narces. NPP
For 1 people ()
- 1 tablespoon(s) Madeira
- finely sliced minced shallots
- Sheet unsalted fatback (mild bacon can be substituted)
- 0.25 cup(s) Cognac
- 0.5 cup(s) white wine
- 0.75 pound(s) mild ham sliced to a thickness of 1/4", then cut into same size strips as the veal
- 0.75 pound(s) pork shoulder, ground
- 0.75 pound(s) veal flank, cut into strips
Mary Bond’s Terrine Directions
Combine shallots, 2-3 Tbs white wine, 1-2 Tbs cognac, and 1 Tbs madeira. Marinate the slices of ham and veal in this mixture for one hour.
Combine 6 Tbs white wine, 2 Tbs cognac, 2 egg yolks, and 1 Tbs cornstarch with the ground pork. Allow mixture to marinate for one hour.
Line a loaf pan or terrine with fat, including the sides. Layer the ground pork, then the veal and ham strips, sprinkle on a few Sicilian pistachios, and continue layering until finished. Lay some of the fat strips on top. Cover the terrine with its lid and make a flour and water paste to seal edges.
Place in water bath and cook for 90 minutes at 435° F. The juice should run clear when the terrine is done. Allow to cool, remove lid and weight with a brick for a few hours to achieve the correct texture and flavor. Unmold and slice.