The Great Terrine of Duck in Honor of Mademoiselle Vivette’s Grandmother

Name: The Great Terrine of Duck in Honor of Mademoiselle Vivette’s Grandmother (La Grande Terrine de Canard à la Grand-mère Artaud)
Prep time: 3 h
Total time: 3 h
Yield: Hors d’Oeuvres for about 25, but keeps almost indefinitely
Cuisine: French
Ingredients: Cognac, best-quality Fine Champagne (¼ cup); Black truffles (1 or 2, as pocketbook permits); Tomato juice (¼ cup); Shallots (4); Parsley (1 small bunch); Leeks, white part only (2 medium); Leeks, white part only (2 medium); Tart cooking apples (4 large); Fresh White pork fatback, thinly sliced (¾ lb.); Veal, very white meat, boneless and fatless (1 lb.); Veal knuckle, sawed in half (1); Duck livers (2 lbs.); Veal, very white meat, boneless and fatless (1 lb.); Crystal salt, freshly ground black pepper, whole bay leaves, sage, savory, tarragon, thyme; Duck, domestic (1 at about 5 lbs.); Crystal salt, freshly ground black pepper, whole bay leaves, sage, savory, tarragon, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, sage, savory, tarragon, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, sage, savory, tarragon, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, sage, savory, tarragon, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, sage, savory, tarragon, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, sage, savory, tarragon, thyme; Unflavored gelatin (2 envelopes); Sugar (2 to 3 tsp); Carrots (2 medium); Yellow onions (2 medium); Butter (5½ ounces, or 11 Tb); Lemon (1); Eggs (2 large); Cognac, best-quality Fine Champagne (¼ cup); Madeira, dry Sercial (⅜ cup)

La Grande Terrine de Canard à la Grand-mère Artaud

Preparation info

Hors d’Oeuvres for about
25
, but keeps almost indefinitely

Difficulty
Complex
Ready in
3 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

The story of this famous terrine of Mademoiselle Vivette’s family in Provence is told. It would be ridiculous, of course, to claim that the recipe below is the one that was used by Grandmother Artaud more than fifty years ago. For one thing, she went out into the hills and woods of Provence and gathered the perfumed wild herbs that scent the air of southern France. For another, she died without writing down the secrets of her terrine. Her granddaughter, Mademo

Ingredients

Europe
France
Stew
Starter
Dinner
Mediterranean

Ingredients

Method