Chicken, Veal and Sweetbread Terrine

Name: Chicken, Veal and Sweetbread Terrine
Yield: Serves 6–8
Ingredients: 225 g lamb or calf sweetbreads; 225 g lamb or calf sweetbreads; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 225 g veal or pork mince; 225 g veal or pork mince; 350 g skinless chicken breasts, minced or finely chopped; 25 g shelled pistachio nuts or cashew nuts, roughly chopped; 25 g shelled pistachio nuts or cashew nuts, roughly chopped; 1 tsp green peppercorns, in brine and drained; 1 tsp green peppercorns, in brine and drained; 150 ml double cream; butter, for greasing

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

This pâté is easy to make but has a truly luxurious, delicate and subtle flavour. Serve it on crisp salad leaves as a first course or as part of a cold meal.

Ingredients

225 g lamb or calf sweetbreads
sea salt and freshly ground black pepper
225 g

Main course

Method

Soak the sweetbreads for an hour in several changes of cold salted water to get rid of any traces of blood. Use your hands to remove as much of the fine skin as you can, but don’t worry if there is a little remaining. Roughly chop the sweetbreads and put in a mixing bowl with all the other ingredients. Season generously with crushed salt and some pepper and mix together thoroughly.