Name: Sweetbread terrine (Terrine de ris de veau)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves: 6
Cuisine: French
Ingredients: 200 g (7 oz) roasting pork; 100 ml (3½ fl oz) port; 100 ml (3½ fl oz) double cream; pinch of cayenne pepper; salt and freshly ground black pepper; 85 g (3 oz) horn of plenty mushrooms, chopped; 25 g (1 oz) butter; 100 ml (3½ fl oz) white wine; 115 g (4 oz) veal sweetbreads; mayonnaise, to serve; vinaigrette or tarragon; 115 g (4 oz) gammon; 115 g (4 oz) roasting veal

Preparation info

Serves:
6

Difficulty
Medium
Ready in
2 hr

Appears in

New Bistro

By Fran Warde

Published 2009

About

The addition of mushrooms to this classic terrine, makes it individual to Astier. This is a great example of how a good bistro makes a dish its house speciality.

Ingredients

115 g (4 oz) gammon
115 g (4

Method

Chop the gammon, veal and pork into small cubes. Place the meats in a shallow dish, pour over the port and white wine, then cover and leave to marinate in the fridge for 3 hours. Drain.

Preheat the oven to 150°C/300°F/Gas 2. Place the sweetbreads in a pan of cold water and brin