terrines

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Terrine pour tous

650 g Poitrine de veau entière

300 g Filet de poulet

400 g Confit de canard

Oeuf

cl Crème fleurette

cuil. à café Rases de sel

pincées Poivre moulu

À l'aide d'un couteau, retirer éventuellement les os, en veillant à bien conserver le gras sur la poitrine de veau, puis hacher en petits cubes d'environ 7 mm de côté.

Couper le filet de poulet en cubes d'environ 1,5 cm de côté.

Retirer la peau et les os du confit de canard puis effilocher à la main.

Déposer la poitrine de veau hachée dans un saladier (ou dans le bol d'un robot mélangeur), ajouter le sel, le poivre, puis, mélanger à la main, ou à faible vitesse avec le robot.

Verser l'œuf et la crème dans le saladier, et mélanger de nouveau jusqu'à ce que la farce devienne homogène. Ajouter le poulet et le canard effiloché. Mélanger énergiquement à la main ou au robot à faible vitesse pendant 5 minutes. Transférer la farce dans un moule, bien tasser.

Déposer le moule dans le four froid. Programmer le thermostat à 160°C (th. 5/6) et faire cuire à chaleur tournante pendant 1 heure 30.

À l'aide de papier absorbant, retirer les imperfections sur les bords de la terrine quand elle est encore chaude.

Laisser reposer 1 heure à température ambiante, puis une nuit au réfrigérateur. Sortir du réfrigérateur 30 minutes avant dégustation.

Conserver au frais et consommer dans les 4 jours.

This recipe may sound like a big pain, but it really isn't that hard. There is virtually no technical skill necessary, although it will take you a full day to make your head cheese. Do it in a weekend, and you will have lunch meat for the following week. I also love a slice of fromage de tete while watching television, served with homemade mustard and various pickled things, with a piece of good bread and a beer nearby. Now that's my idea of a good TV dinner.

French Head Cheese, Fromage de Tete

pig's head, (skin on

bay leaves

black peppercorns

allspice berries, (cracked)

juniper berries, crushed ((optional))

thyme

carrots, (chopped)

celery stalks, (chopped)

onion, (chopped)

star anise, (optional)

red wine vinegar

wine, (any kind will do)

Salt

French quatre epices

Once your pig head has been skinned, or is otherwise ready, put it in a large pot and cover with cool water. Add the ears if you have them, or a pig's foot or two; you want these appendages because they add a lot of collagen to the broth, which helps everything set later. Turn the heat to medium-high, cover the pot and bring it to a simmer. Skim any scum that floats to the surface, then add all the herbs and spices and vegetables. Pour in the vinegar, too. Simmer this very gently -- the surface should just shimmy rather than boil -- until the head basically falls apart. Definitely 3 hours, and probably closer to 5 or 6.

Now you have the awesomely fun job of picking everything off this dead pig's head. It's actually kind of a pleasant surprise to see how much actual meat is on the thing, but remember you also want fat and some cartilaginous bits, too. My rule: The weirder it looks, the smaller it gets chopped. Cheeks and other bits of meat I chop rather roughly, and the tongue -- after it's been peeled, of course -- gets cut into the largest pieces of all.

I generally toss stringy tendons, the eyeballs (although the fat behind the eye is awesome), the palate, and any random bits I can't really identify.

Put all this in a bowl and add the quatre epices. Mix well and turn your attention to the broth.

Take about a quart of the broth, strain it and put it into a pot with the wine. I used vermouth here, as this is a French fromage du tete. Boil the crap out of it until the liquid reduces by a little less than half.

Put all the meat and such into the pot. Now you add salt -- finally, right? You may need a solid tablespoon, but start small. Taste the mixture: You want it to be a little salty and slightly acidic. Add some more red wine vinegar if you want to; I added about 2 tablespoons. Simmer gently for another 15 minutes. This infuses all the yummy bits with the collagen-rich broth.

Remove all the yummy bits with a slotted spoon and pack into a loaf pan or terrine pan. Make sure it's nice and even in the pan. Pour enough of the reduced broth to fill any crevices in the fromage, plus enough to pool just a little on the top of the meat. Now cover the fromage and let it chill in the fridge overnight to set.

Eat with mustard and pickled things. Sauerkraut and bread are good combinations, too, if you want to be more Germanic -- remember Alsace-Lorraine is basically a hybrid of the two countries if you are worried about feeling authentic. Covered, the fromage will keep for a week to 10 days. It does not freeze well, however.

Une sauce solide et go&amp;ucirc;teuse pour accompagner vos terrines de poisson et poissons frits.

Sauce tartare

cornichons

oignon

½ botte de ciboulette

c. à s. de câpres

jaune d'oeuf

cl d'huile

cl de vinaigre

c. à s. de moutarde

Sel ou sel fin

M&amp;eacute;langez le jaune d&#039;&amp;oelig;uf, le vinaigre, le sel et la moutarde puis montez avec l&#039;huile le m&amp;eacute;lange comme pour une mayonnaise.

Hachez l&#039;oignon, la ciboulette finement et ajoutez-le &amp;agrave; la pr&amp;eacute;paration.

Hachez les cornichons et les c&amp;acirc;pres et ajoutez-les &amp;agrave; la mayonnaise. Servez la sauce aussit&amp;ocirc;t.

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Terrine pour tous

French Head Cheese, Fromage de Tete

Sauce tartare

Top 3 terrines recipes from across the web

The most viewed terrines recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Terrine pour tous

French Head Cheese, Fromage de Tete

Sauce tartare

The most viewed terrines recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine