3795 Household Terrines and Pies

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These dishes of the old Bourgeois kitchen deserve to be placed on record rather than being forgotten. They are made with all kinds of butchers’ meat, poultry or game and a typical basic recipe is as follows:

Cut the required amount of fillet or cushion of veal into long thin strips; season with salt, pepper and nutmeg and stiffen them quickly in hot butter. Place in a basin with strips of ham and salt pork fat in the proportions of 4 parts of veal to 1 of ham and fat. Deglaze the pan with a little brandy and Madeira and pour this over the meats; allow to cool.

Line a Terrine with thin slices of salt pork fat or fine a mould with short paste; fill with alternate layers of the veal and the other ingredients, cover with either salt pork fat or short paste then bake in a hot oven.

Allow to cool then fill with either ordinary jelly or a jelly flavoured with the main ingredient used.