Glazed Terrine in a Case of Herb Pastry

Name: Glazed Terrine in a Case of Herb Pastry
Yield: Serves 6-8
Ingredients: 2 teaspoons green peppercorns; 3-4 large cloves garlic, chopped finely; 125 g (4 oz) pork fat, chopped finely; 50 g (2 oz) can anchovy fillets; 5 tablespoons water; 150 g (5 oz) butter; 1 teaspoon dried thyme; Several bay leaves; 1 teaspoon salt; 1–2 sprigs fresh rosemary, chopped finely; 2 teaspoons dried oregano; 2 teaspoons drained capers; Olive oil; 175 g (6 oz) boneless pork, such as leg, finely diced; 250 g (8 oz) boneless stewing veal, finely diced; 125 g (4 oz) chicken livers, chopped finely; 250 g (8 oz) strong white flour; Black pepper; 125 ml (4 fl oz) dry sherry; Milk; 1 teaspoon juniper berries, crushed, plus extra for garnishing; Sea salt; 175 g (6 oz) skinless turkey breast fillets, finely diced; 1 sachet powdered gelatine; 250 ml (8 fl oz) dry white wine

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

A wonderful fusion of flavours combined with a luxurious appearance makes this a perfect terrine for a lunch party, accompanied by a green salad and crusty bread in summer, or during colder weather, a bowl of hot new potatoes. Including herbs in the pastry is an easy way of adding extra flavour.

Ingredients

For The Terrine

250 g (8 oz) boneless stewing veal, finely diced
175 g (

Pastry
Lunch
Summer
Spicy

Method

Place the veal, pork, turkey, white wine, sherry and a generous sprinkling of freshly ground black pepper in a large bowl and mix together thoroughly. Cover the bowl and place in the refrigerator for 12-24 hours. About halfway through the marinating time put the chopped chicken livers in a second bowl, cover with milk and chill.

While the meat is marinating, butter an 18cm (7in) deep ca