Preparation of the Terrine: Whatever kind, the Terrine is first lined with thin slices of salt pork fat then filled with alternate layers of the forcemeat, thin
For Terrines of chicken and game birds, the filling may be enclosed in the skin of the bird as indicated for Duck Pie.
When filled, the Terrine should be covered with a layer of salt pork fat plus a
The time needed to cook a Terrine depends upon its size and the nature of the ingredients used. The fat that rises to the surface gives a reliable indication as to whether it is cooked; when it is cloudy and contains some of the raw juices it is not cooked but if completely clear it is fairly certain that it is cooked.
A trussing needle may be used to ascertain if the Terrine is cooked; it should come out hot all through when withdrawn after being inserted through the centre.
The Pressing and Serving of the Terrine: If the Terrine is to be eaten fairly soon, it should be filled with jelly a few minutes after being taken from the oven, then covered with a
The fat is removed when cold, the top trimmed, the dish cleaned and it is cut in the dish for serving.
If to be presented whole, the Terrine should be more tightly pressed and turned out when cold; it should then be trimmed all over, replaced in the Terrine on a bed of set jelly then surrounded with more melted jelly.
For service, the Terrine is turned out on a dish and surrounded with cut shapes of jelly.
If the Terrine is to be kept for any length of time it should be turned out and trimmed as above, replaced in the dish and covered with melted lard which in solidifying will prevent any contact with the air. It must be kept covered in a refrigerator.
© 1903 All rights reserved. Published by Taylor and Francis.