Terrine of the Farm “Four Seasons”

Name: Terrine of the Farm “Four Seasons”
Cuisine: French
Ingredients: 6 fluid ounces cognac; 1 pound ham; 1 pound pork shoulder; 1 pound veal shoulder; 1 large capon or small turkey; 1 large capon or small turkey; 2 bay leaves; 1 teaspoon thyme; 1 teaspoon salt; freshly ground black pepper; ½ pound veal, minced; ½ pound pork, minced; ½ pound pork fat, minced; ½ pound ham, minced; 4 eggs; strips of pork fat; flour and water paste; flour and water paste

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 large capon or small turkey
1 pound veal shoulder
1 pound

Europe
France
Starter
Christmas
Mediterranean

Method

Bone a large capon (or small turkey); remove the breast fillets and the meat of the breast without disturbing the skin.

Cut veal shoulder, pork shoulder and ham into 1-inch squares; place in a large bowl with capon skin and meat; marinate with cognac, bay leaves, thyme and salt, and freshly ground black pepper, to taste.

Combine minced veal, pork, pork fat and ham with eggs; mix