Veal Terrine with Mushrooms and Bacon
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Veal Terrine with Mushrooms and Bacon
Ingredients
- Pickled Chanterelles - 7.1 oz
- Veal Mince - 17.6 oz
- Onion - 2 pieces
- Bacon - 3.5 oz
- Breadcrumbs - 1.8 oz
- Cream 22% - 3.5 oz
- Chicken Egg - 1 piece
- Vegetable Oil - 1 tablespoon
- Ground Black Pepper - to taste
- Dried Chamomile - to taste
- Dried Rosemary - to taste
- Fresh basil leaves - to taste
Step by Step guide
Step 1
Sauté finely chopped onion in vegetable oil, add sliced mushrooms, and fry for about 5 minutes over high heat, stirring constantly.
Step 2
Soak the breadcrumbs in cream or milk, add them to the mince, add the egg, spices, and salt, and blend the mixture well with a blender or mix by hand until it has a dough-like consistency.
Step 3
Add the sautéed mushrooms and chopped dill to the mince, and mix well.
Step 4
Line a mold with strips of bacon, overlapping them slightly.
Step 5
Pack the mince into the mold, pressing it down firmly and tapping lightly to eliminate air pockets.
Step 6
Bake in a preheated oven at 356°F for 50 minutes.
Step 7
Then remove the mold with the terrine, carefully drain the fat, place the terrine on a baking sheet with the bacon side up, and bake at 392°F for another 5 minutes.
Step 8
Serve chilled, but it's very hard to resist.
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