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Categories:
barding fat ground veal ground pork ground fresh pork back fat eggs Pernod fennel seed salt ham pistachios
Viewed: 53 - Published at: 6 years agoIngredients
- barding fat (as needed) or bacon (as needed)
- 12 lb ground veal
- 12 lb ground pork
- 12 lb ground fresh pork back fat
- 2 eggs
- 2 tablespoons Pernod
- 1 tablespoon fennel seed
- 2 teaspoons salt
- 2 teaspoons herbes de provence
- 12 lb ham (julienned)
- 13 cup pistachios (chopped)
Method
- Line a 5 cup terrine with fat or bacon to completey cover and overhang.
- Combine the meats, fat, eggs, pernod, fennel seed, salt and herbs.
- Combine the ham and pistachios.
- Layer each combo in terrine.
- Cover with overhanging fat.
- Cover.
- Chill 8 hours.
- Heat oven 350.
- Place terrine in a 9x9.
- Add 2 inches of water.
- Bake 2 hours.
- Cool.
- Chill 24 hours.
- Remove.
- Slice.
