An Alpine Terrine

Name: An Alpine Terrine (Terrine du Col du Cucheron)
Yield: 12 servings
Cuisine: French
Ingredients: 1 pound pork liver; ½ pound boneless veal shank (osso bucco); ¾ lb fresh fatback; ½ pound Boston butt; 1 teaspoon coarsely cracked black pepper; 2 teaspoons salt; 1 onion, finely chopped; 2 shallots, finely chopped; ⅔ cup vermouth, preferably Boissière; 2 cloves garlic, mashed; 4 eggs; 3 ounces dried trumpets of death (Cantharellus cornucopioides); ¼ pound fatback, cut into ¼-inch cubes; Large pinch of cayenne pepper; ½ teaspoon Quatre Epices

Terrine du Col du Cucheron

Preparation info

12
servings

Difficulty
Medium

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Ingredients

½ pound Boston butt
½ pound boneless veal shank (osso bucco)
1

Europe
France
Gluten-free
Savoie
Mediterranean

Method

Grind all the meats and the large piece of fatback with the fine blade of your grinder; regrind half the mixture once more. Mix well.

Add the crumbled, unrevived mushrooms, all the seasonings and aromatics and the small cubes of fatback. Transfer to a mixer bowl and beat, adding the eggs one at a time and, gradually, the vermouth. Fry a small patty of the mixture on both sides until wel