I am teaching a bread baking class this Sunday. As part of the class, my five students get to partake of a charcuterie board, quite elegant if I do say so myself, with slices of freshly baked baguette and glasses of wine in hand. The highlight of the repast is my three meat terrine.
When I was in Paris, I ate a terrine that made my knees shake. It was fantastic! I have searched recipes but haven't found anything like it. I found a pretty good one on Epicurious.com, and I make one each spring for my bread baking students.
Even though it isn't as good as that memorable terrine in Paris, it is still pretty impressive, and I have never had a complaint when I bring it out, surrounded by cornichons, homemade dill pickles, mustard and Cumberland sauce.
I start it several days in advance. It starts with a trip to the store for ingredients not on hand. After much chopping, weighing and mixing, I put the meat and spices into the bacon lined terrine (yes, the product and the pan are both called "terrine"), wrapped it and then read through the comments at the bottom of the page. One cook wrote that it was good, but not nearly as good as one she had in Paris, so she only gave it two forks. In fact, the reviewer said, she had a spice mix from a famous restaurant in Chicago called The Bakery and said she was going to try to kick up the flavor by adding some of Chef Szathmary's magic pâté spice the next time she made it.
I was excited! I had some of his spice on my shelf and thought, it's not too late to spoon out the meat and add some spice. What a great idea! Then I noticed that the reviewer was SusanVey from Indiana. That's me, folks. I was reading my own review. That was my laugh for the day!
And by the way, I brought it up from my basement fridge where it will marinate for a day before baking, spooned it out of the bacon lining, added the magic spices and put it back to rest. Then after a slow bake, it is weighted and left in fridge for a day or so. Tasting is still a good way off.
We will see if the suggestion from "SusanVey, Indiana" gets it closer to the wonderful Parisian terrine of my memory.
|Terrine marinating for a day before baking|
|Baked terrine, sitting with weights for a day|
After weighting for a day