Veal Terrine

(*) Order from the butcher in time: He should use his slicer to cut six large slices, no more than 2 millimeters narrow, and the rest, about 150 grams, in one piece.

Many people are afraid of such a terrine, it is considered to be complicated. But our recipe is, on the contrary, very simple! A terrine has the advantage of being cooked one, 48 hours before, because it needs time to settle, so that the flavors can blend. So afterwards, the entrée is ready and waiting in the icebox. You only need to take it out at the right time, cut it into slices and arrange it nicely.

Our tricks to make the terrine just right: – Trick 1: Before you get to work, the meat should be properly cooled, this supports the binding ability, the terrine will be juicier.

– Trick 2: Cut half the meat and bacon by hand into centimeter-sized cubes, the other half is pureed in a hand blender.

– Trick 3: From drying out protects the correct heat control.

So the terrine is cooked in a water bath in the only moderately hot oven.

– Our last trick: After cooling, place an exactly fitting board on the surface and let the terrine press under a weight (about 1 kilogram) and rest for a day. This gives it a pleasant firmness, it does not crumble when cut open, and it stays the same for three to four days after cutting.

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