Ingredients

2 lb veal shoulder, coarsely ground

2/3 lb bacon ground

2/3 lb veal liver, ground

1/3 C heavy cream

1 egg yolk broken

2 whole eggs

1/3 C flat leaf parsley, chopped

1/3 C pistachios, shelled

6 grams curing salt #1

Caul fat as needed

2 1/3 T rice flour

SPICE MIX

27 grams sea salt

2/3 tsp white pepper

1/3 tsp cinnamon

1/3 tsp ground cover

1/3 tsp nutemg ground

1/3 tsp ginger ground

1/3 tsp coriander, ground

Preparation

  1. break egg yolk and whole eggs, add cream and whip
  2. add flour and continue to stir.
  3. add all spices to ground meat and stir
  4. add egg mixture to meat, stir
  5. add pistachio and parsley
  6. line terrine mold with plastic wrap
  7. line mold with caul fat
  8. add meat to lined mold, remove air bubbles and pat down. Add 1/3 at a time
  9. wrap with caul fat and trim. fold edges in. wrap with plastic wrap
  10. cook in water bath 250 to 300 until done 152F about 2 to 3 hours