The Cooking of Provincial France: Recipes
Combine the ground meats in a large mixing bowl. In a heavy 8- to 10-inch skillet, melt 3 tablespoons of butter over moderate heat. When the foam subsides, stir in the shallots and garlic and cook, stirring frequently, for 5 minutes, or until soft but not brown. With a spatula, scrape into the bowl of meat.
In the same skillet, melt 2 tablespoons of butter and cook the chicken livers for 3 or 4 minutes or until they have stiffened but are still pink inside. Remove the livers with a slotted spoon and set them aside on a plate. Pour the Cognac into the hot skillet and boil it, stirring and scraping in any browned bits that cling to the bottom or sides of the pan, until it has reduced to about 2 tablespoons. Pour this glaze over the meat and shallots. Set the skillet aside.
Add the cream, lemon juice, flour, egg, spice Parisienne or allspice, salt and a generous grinding of pepper to the meat mixture. Knead vigorously with both hands, then beat with a wooden spoon (or in an electric beater with a pastry arm) until all the ingredients are well blended and the mixture is smooth and fluffy. Lightly fold in the tongue or ham cubes if they are used. Because the mixture contains raw pork; sauté a spoonful of it in the waiting skillet before tasting it for seasoning. Add more seasoning then if needed.
Preheat the oven to 350° and line a deep, rectangular 2-quart mold which has a cover (a terrine, or a metal or glass baking pan) with thin strips or sheets of pork fat. Depending on their length, the strips may be arranged lengthwise or crosswise, but they should overlap slightly and completely cover the bottom and sides of the mold. If they are long enough, let them hang over the sides and later lap them back over the top of the filling; otherwise, save enough strips of the fat to cover the top of the terrine.
Spoon half of the meat mixture into the lined mold, pressing it down firmly and smoothing it with the back of the spoon or a rubber spatula. Cut the chicken livers into quarters or eighths, depending on their size, and lay them in a row down the center of the mold. Fill the mold with the remaining meat mixture.
Smooth the top with a spoon or spatula and bring the long strips of fat from the sides up over the meat or arrange additional strips over it. Lay a bay leaf on the fat, enclose the top of the mold snugly with foil, then cover tightly.
Place the mold in a large baking pan on the middle shelf of the oven. Pour in enough boiling water to reach at least halfway up the side of the mold and bake the terrine for 2 hours or until the fat and juices which will have risen to the top are clear yellow.
Remove the terrine from the oven and lift off the cover and aluminum foil. Loosely-cover the mold with fresh foil and weight the terrine by placing a heavy pan, casserole or cutting board, weighing at least several pounds, on top of it. Let cool to room temperature; then refrigerate the terrine, with the n-eight still in place, until it is thoroughly chilled. To serve, remove the weight and the foil, and cut slices directly from the mold in which the terrine baked.
Total Calorie: 4728.208
Total Protein: 224.476
Total Total_Fat: 418.2888
Total Ash: 9.52544
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 0.158816
Total Iron: 0.00804944
Total Magnesium: 0.176864
Total Phosphorus: 2.170096
Total Potassium: 3.906752
Total Sodium: 0.621568
Total Zinc: 0.0228544
Total Copper: 0.000984448
Total Manganese: 0.0002176
Total Selenium: 0.000348936
Total Vit_C: 0.00204
Total Thiamin: 0.00504504
Total Riboflaven: 0.00253736
Total Niacin: 0.04305392
Total Panto_Acid: 0.00614952
Total Vit_B6: 0.003383392
Total Folate_Tot: 0.068
Total Folic_Acid: 0
Total Food_Folate: 0.068
Total Folate_DFE: 0.068
Total CholineTot: 0.766464
Total Vit_B12: 0.00766848
Total Vit_A: 0.458784
Total Vit_A_RAE: 0.138544
Total Retinol: 0.138544
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.00340448
Total Vit_D: 0.0131648
Total Vit_D_IU: 0.537936
Total Vit_K: 0
Total FA_Sat: 0.143868576
Total FA_Mono: 0.181002304
Total FA_Poly: 0.071341184
Total Cholesterol: 0.966368
Breakdown By Ingredients:
1 pound fresh pork fat, ground
Number of Grams: 454.4
Total Moisture: 112.50944
Total Calorie: 2871.808
Protein: 42.032
Total Fat: 298.5408
Total Ash: 2.31744
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 63.616
Total Iron: 1.18144
Total Magnesium: 27.264
Total Phosphorus: 381.696
Total Potassium: 1513.152
Total Sodium: 213.568
Total Zinc: 2.7264
Total Copper: 0.304448
Total Manganese: 0
Total Seleneium: 40.896
Total Vit_C: 0
Total Thiamin: 0.72704
Total Riboflavin: 0.40896
Total Niacin: 11.95072
Total Panto_Acid: 1.95392
Total Vit_B6: 0.649792
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 140.864
Total Vit_B12: 3.04448
Total Vit_A_IU: 390.784
Total Vit_A_RAE: 118.144
Total Retinol: 118.144
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 1.90848
Total Vit_D: 7.7248
Total Vit_D_IU: 313.536
Total Vit_K: 0
Total FA_Sat: 99.872576
Total FA_Mono: 127.418304
Total FA_Poly: 59.917184
Total Cholesterol: 327.168
1 1/2 pounds lean pork, ground
Number of Grams: 680
Total Moisture: 374.272
Total Calorie: 1856.4
Protein: 182.444
Total Fat: 119.748
Total Ash: 7.208
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 95.2
Total Iron: 6.868
Total Magnesium: 149.6
Total Phosphorus: 1788.4
Total Potassium: 2393.6
Total Sodium: 408
Total Zinc: 20.128
Total Copper: 0.68
Total Manganese: 0.2176
Total Seleneium: 308.04
Total Vit_C: 2.04
Total Thiamin: 4.318
Total Riboflavin: 2.1284
Total Niacin: 31.1032
Total Panto_Acid: 4.1956
Total Vit_B6: 2.7336
Total Folate_Tot: 68
Total Folic_Acid: 0
Total Food_Folate: 68
Total Folate_DFE: 68
Total Choline_Tot: 625.6
Total Vit_B12: 4.624
Total Vit_A_IU: 68
Total Vit_A_RAE: 20.4
Total Retinol: 20.4
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 1.496
Total Vit_D: 5.44
Total Vit_D_IU: 224.4
Total Vit_K: 0
Total FA_Sat: 43.996
Total FA_Mono: 53.584
Total FA_Poly: 11.424
Total Cholesterol: 639.2