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bleudauvergne

The Terrine Topic

457 posts in this topic

Incredible.

I will now believe that even *I* can prepare a terrine. Thank you Lucy.

I've seen quite a few terrines that seem to use gelatin, but I see that you didn't.

Does it serve another purpose aside from holding the terrine together and adding a lovely gloss?

What is "bard?" Is it used for other dishes?


Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

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^ I was just about to ask the same question - is bard = caul? Oh my, as usual Lucy, your photos are exquisite! :wub:


Yetty CintaS

I am spaghetttti

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"Bard" is the thin slices of pork backfat that you can see lining the terrine. It takes a little practice to get it in such lovely thin sheets as bleudauvergne has here.

bleudauvergne - wonderful photographs of the process, really really nice.

I mentioned galantine making for today, unfortunately I have too much work on this week, so I will have to put it off until ~28th, sorry.

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"Bard" is the thin slices of pork backfat that you can see lining the terrine. It takes a little practice to get it in such lovely thin sheets as bleudauvergne has here.

Practice - or a butcher who will do it for you. If you explain to your butcher what you are doing they will normally cut it for you.

Caul is the lacy membrane that you wrap pates in (crépine). A butcher that buys the whole animal and carves them will have this, and if you have a butcher who normally sources offal, he can get it too. It comes from inside the abdominal cavity of the animal.

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If you'd like to see what caul fat looks like, you could click here, to a short pictorial tour of the duck terrine I made last year. This was part of a sort of blog I did of some cooking projects I undertook while I was home on paternity leave.

This year's duck terrine came out just like last years'-- delicious! I may have to try rabbit.

I'm surprised caul fat is so hard to find in the UK. I get it here in Brooklyn at Esposito's, a store known for the cured Italian sausages it makes. They don't sell the caul fat retail but they've been pleased to sell it (and some much better fatback than I could get at the grocery store) to me for next to nothing.


Edited by SethG (log)

"I don't mean to brag, I don't mean to boast;

but we like hot butter on our breakfast toast!"

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This is a really wonderful thread- thank you for your thoroughness Lucy.

I make a vegetable terrine that is great for a light lunch.

Basically I layer roasted vegetables (red peppers, zucchini/courgettes and yellow squash, aubergine) with some chevre and tapenade (black olive). Spinkle herbs between the layers, weight, etc. Then I serve it with a parsley sauce. I love the presentation, it is stunningly colorful.

I never knew about all the types and history of terrines.

It's funny, they kind of remind me of all the aspics and gelled salads in the south U.S.

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If you'd like to see what caul fat looks like, you could click here, to a short pictorial tour of the duck terrine I made last year. 

Seth that step by step photo essay on your duck terrine looks amazing! Did you put the recipe in the Gullet? I am going to wait to see the results of the rabbit terrine to make sure it really turns out well before I post the full recipe.

I truly encourage anyone to go and take a look at Seth's process of making the duck terrine, it looked great. You cooked it in the bain marie, yes?

I make a vegetable terrine that is great for a light lunch.

Basically I layer roasted vegetables (red peppers, zucchini/courgettes and yellow squash, aubergine) with some chevre and tapenade (black olive). Spinkle herbs between the layers, weight, etc. Then I serve it with a parsley sauce. I love the presentation, it is stunningly colorful.

A veggie terrine is what I'd like to do next. Do you normally use gelatine? How long do you let it sit before you serve it?

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Great thread people! I am a novice terrine maker, as in I bought a Le Creuset terrine mold a couple of months ago and so far made one terrine, a basic pork and veal one from Julia's Mastering the art,

Here are a couple of pics:

gallery_5404_94_1099890757.jpg

gallery_5404_94_1099890981.jpg

I have been planning on making a duck or rabbit terrine next. I am hopping to get more tips from this thread.

Seth- yours looks great, did you use Peterson's recipe from his Duck cookbook? I have the book and I want to try his recipe. I am not sure which one though, he has a tradional one and one with parsley. The both look excellent.

Elie


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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Elie, that looks great. I recognize the mustard in on the plate, but what's that other sauce you've got there?

I wonder if anyone would care to discuss the salt question.

The biggest struggle I end up with the fact that since I generally under salt my cooking, my terrines end up being a bit bland. It is surprising how some ground up meat which is sauteed and tasted, can taste more flavorful because it is warm. The real trick is patience -- cook up a bit of your terrine and let it COMPLETELY cool to see if it is seasoned well enough. I can't tell you how often I've ended sprinkling fleur del sel over slices of a finished terrine just to give it enough 'umph.
I've followed Jane Grigson's Charcuterie and French Pork Cooking a few times, and it's worked fine, although I tend to undersalt as well. It's surprising how much you need to put in these things.

I hope I haven't oversalted the rabbit terrine I've got in the fridge. I found myself sprinkling in salt everywhere in the whole process because I know that with food served warm, a salty taste comes through much more clearly than with than cold food. I have always tried to be mindful of that. However I think I may have been a bit too mindful this time. Anyway, the juice that came out when I pressed it was pretty salty.

One source I haves notes that in meat terrines the rule of thumb is 10 grams per kilo. I should retrace my steps and add up all of the salt I added along the way...

OK the marinade contained a pinch of salt. And the ham was salty. The fatty pork was not. The duxelles had salt a pinch and a half of salt. I did not salt the stock. I did add about a teaspoon more salt at the end. That's probably adding up to about - What the heck am I doing? I shouldn't be worrying about this terrine, I should taste it. If it tastes right, then I can remember so I can be sure to do the same thing the next time. If its oversalted, I'll have to be sure to measure and weigh and try for a certain salt level next time. Notes, must keep better notes...

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Thanks for the kind words, I was very proud of my very first terrine. ALthough I should not have cut the recipe in half and I should've ended up with three layers instead of two. I was worried it might be too much for my mold. Oh, well, now I know.

The other sauce is actually onion marmalade.

Elie


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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Seth- yours looks great, did you use Peterson's recipe from his Duck cookbook? I have the book and I want to try his recipe. I am not sure which one though, he has a tradional one and one with parsley. The both look excellent.

Elie

Thank you! I didn't know Peterson had a duck book. My recipe came from Glorious French Food.

Your terrine looks great, Elie.


"I don't mean to brag, I don't mean to boast;

but we like hot butter on our breakfast toast!"

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A couple of things... Funny that the dark condiment was onion confit. I thought it was Moutarde Violet, my favorite spread on country pate!

Regarding the vegetable terrine, Lucy, I have made them with and without gelatine. Granted the ones with gelatine seem to hold better for slicing, but if I'm in a rush and its just for Shawn and I, then I might forego gelatin (which I usually make with some form of vegetable juice; carrot, tomato, bell pepper, etc.)

Foodman, your pate looks great, but where are your cornichons!?!?!? <grin>

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The English pork pie is basically a terrine after all.

Technically, it is more a pâté. The original pâtés of France were encased in dough and kept for a long time. Now the distinctions are somewhat blurred, but it is commonly understood that a terrine is a preparation of meats/fish/forcemeats/vegetables etc. baked in an earthenware dish (the terrine), and a pâté en croûte is baked in a case of dough in some mold or terrine. But some preparations called "pâtés" are actually terrines, so there you go.

This explains, Ptipois, why in a 16th edition of a cookbook dated 1922 terrines are listed at the end of the book under "conserves". The following recipes (and I am absolutely serious) are included: Terrine de thrush and lark (in which 12 and 24 of each respectively are used), duck, partridge, foie gras, galantine of snipe!

gallery_15176_1104_55865.jpg

This is the terrine illustrated for the foie gras.

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Fascinating. The one and only time I ever attempted to make a terrine, it was a vegetable one, using a recipe from the Victory Garden cookbook. It looked gorgeous, but I apparently way underseasoned it, as it was extremely bland in flavor. Kinda discouraging considering the amount of labor that went into it. But y'all are tempting me to have another go at some kind of terrine sometime ...

Question: head cheese counts as a kind of terrine, right? I have an unholy passion for the stuff, which I have to indulge in solo because I've yet to meet anyone else who can even abide the thought of it. I am sorely tempted to try and actually make some, one of these centuries--assuming I could find even find a whole calf's or pig's head to buy, let alone the courage to mess with it. (Needless to say, I'd also have to pick a time when Fearless Housemate was out of town for several days--bet a culinary stunt of this sort would have him running away screaming. Though that might be fun to watch ... :wacko::laugh: )


Edited by mizducky (log)

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Lucy, For the roasted vegetable terrine I described earlier I do not use gelatin. I usually make it the day before so that it can rest at least overnight.

I have made vegetable aspics which obviously use gelatin, but I wouldn't really call these terrines.

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Adam, do you have any suggestions for where to get caul in Edinburgh? I've tried a couple of butchers to no avail.

I would love to know as well. I have asked a few times and the butchers say that it is possible, but resturants tend to pre-order it (which ones I wonder, I have never seen any evidence of it). Oddly I was taking to a friend about this today he mentioned that he got his from a Turkish butcher. Sadly, this is in London.

Good back-fat is also an issue.

Adam, next time you're down I'll give you some caul. Having just found it for sale I'll now have to make some dishes to use it in (braised ox-tail with a mushroom farce wrapped in caul perhaps?)

I have also used back-fat in the past (though I tried slicing it myself, quite difficult to do to get big enough peices to line the terrine) but usually end up using something like bacon or parma/serrano instead as it is just that bit easier to find/work with.

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I'm surprised with cookbooks on every topic you can think of there aren't any new updated ones on terrines & pates. They also would have been perfect for the low carb craze. I would love to see a cookbook that focuses on the beauty of them with fresh, bright colored vegetable ones where the design is also important when you cut slices, and see the patterns and colors. Ones that would be uncomplicated and easy to make with seasonal ingredients. Actually they could be the perfect one dish meal with meat and veggies combined. I think it's the complexity of the traditional ones that have kept these from everyday fare. Any cookbook authors here want to give it a shot?

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I have see some very interesting non-english books on the subject, but there seem to be a lack of such books in English.

J Acord and I have discussed the possiblity of using the enzyme discussed in this thread to create some interesting geometric forms, without too much difficulty.

Meat Glue

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Foodman, your pate looks great, but where are your cornichons!?!?!? <grin>

I know it is sacrilage not to have them with pate but errrr...eh..I did not have any at the time :unsure: .

Elie


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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J Acord and I have discussed the possiblity of using the enzyme discussed in this thread to create some interesting geometric forms, without too much difficulty.

Meat Glue

Indeed, meat glue would simplify the whole process greatly - but welded meat may not have the same mouthfeel as a terrine :wink:


Edited by J Acord (log)

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Last night I was channel surfing through my DirecTV stations and I happened on a program on the Discovery Home channel called Great Chefs of the World. This particular show featured a stunning terrine of summer vegetables and guinea fowl, served in colorful layered slices, with some kind of tomato-based sauce and vegetable chips as a garnish. The show airs twice more today (follow the above link) if anyone wants to catch it. I wish I'd set my VCR to record-- I wouldn't mind tryng that one out! It doesn't seem the recipe is on-line.

EDIT: No, wait, I found it! Terrine of Summer Vegetables and Guinea Fowl.


Edited by SethG (log)

"I don't mean to brag, I don't mean to boast;

but we like hot butter on our breakfast toast!"

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