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A Veal and bacon terrine recipe
IngredientsHow to make a Veal and bacon terrine To make 2.5kg / 5lbs 2lb / 1kg escalopes very thinly sliced 2lb / 1kg green bacon rind removed very thinly sliced 3½ ozs / 100g onions very finely chopped 2½ ozs / 75g parsley very finely chopped 2ozs / 50g freshly ground white pepper salt and black pepper 3½ flozs dry white wine 1 sprig of thyme 1/2 bay leaf |
Line a large rectangle terrine or two smaller ones with strips of bacon.
Put in a layer of veal next. Mix the onion. parsley and white pepper and sprinkle a layer on the veal.
Season with salt and black pepper continue layering until the terrine is full.
Finish with a layer of bacon. Pour the wine over place the thyme and bay leaf on top.
Cover and cook in a preheated oven 180c or 350f, gas4.
Cook for about 2 1/2 hours until the juices are clear.
Place a weighted board on top while it cools down serve cold
Veal bacon terrine recipe
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