Caillettes

Name: Caillettes (Spinach & Pork Terrine)
Yield: Quantities for 12-18 small caillettes, to server hot, or two large, to serve cold like a terrine.
Cuisine: France
Ingredients: ½ pt/300 ml dry white wine; 12 sage leaves; caul fat (or strips of unsmoked bacon if necessary); 3 lb/1 1/2 kg spinach, swiss chard or curly endive; 1 small wineglass eau-de-vie or cognac; 1 lb/500 g pork liver, coarsely minced; salt & pepper; 10 juniper berries, crushed (optional); 1/2 tsp/2.5 ml nutmeg; 1 onion finely chopped and cooked in olive oil until soft; 1 good handful parsley, finely chopped; 1 lb/500 g lean sinewless pork, coarsely minced; 1 lb/500 g belly pork, coarsely minced

Spinach & Pork Terrine

Preparation info

Quantities for
12-18
small caillettes, to server hot, or two large, to serve cold like a terrine.

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

A meal at the Mule-du-Pape begins with slices of spicy caillette, a cross between a sausage and a terrine famous in the Vaucluse region. The word comes from the Provençal ‘gaio’, meaning pork sweetbreads, but caillettes nowadays are usually made just with pork liver.

Ingredients

3 lb/1 1/2 kg spinach, swiss chard or curly endive
1 lb/

Europe
France
Vaucluse
Main course
Gluten-free
Mediterranean
Provence

Method

Wash and then blanch the greens briefly in boiling water. Drain, rinse with cold water and squeeze out as much moisture as possible. Chop finely and mix well with all other ingredients except the caul, white wine and sage leaves. Form into 2 large or 12-18 small sausages and wrap each in a piece of caul (or bacon) previously softened for ½ hour in tepid water. Pour the wine into a shallow bakin