Wayne Gisslen

Veal and Ham Terrine

Preparation info
  • Yield: approximately

    2

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Prepare the forcemeat according to the recipe on. Refrigerate it until very cold.
    2. Cut the veal, ham, and fatback for the garnish into strips about ¼ in. (6 mm) thick. Mix with the brandy and marinate in the refrigerator 1 hour or longer.
    3. Have ready a 2-qt (2-L) rectangular terrine mold.

    4. If using fatback to line the mold, have the fat very

    Per 1 ounce (28.35 g): Calories, 170; Protein, 5 g; Fat, 15 g (83% cal.); Cholesterol, 50 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 250 mg.