Pork And Veal Stuffing (For Terrine de Porc, Veau et Jambon) from Mietta's Recipe Collection

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Pork And Veal Stuffing (For Terrine de Porc, Veau et Jambon)

Preamble
"This is a good general-purpose meat mixture we shall refer to as a stuffing, for that is a translation of the French generic term farce. It can be used as the basis for any type of pate, terrine or galantine you wish. Mixed with chestnuts, it can also serve as a filling for roast goose or turkey. The pork gives flavour, the veal gives lightness. The proportions may be changed according to your own ideas, and sauteed liver, minced poultry, or game may be beaten into it. Chopped truffles are always a good addition, and you can include such things as pistachios, or strips or cubes of pork fat, tongue, or ham to give a pattern to the meat when it is sliced."

Ingredients

4 tablespoons very finely chopped Onions

Spring Onion Spring Onion

1 oz Butter

Butter Butter

1/4 pint Port Maderia or Cognac

Beef Beef

3/4 lb lean Pork and

Pork Pork

3/4 lb lean Veal and

Veal Veal

1/2 lb fresh Pork Fat all finely minced together

Pork Pork

2 lightly beaten Eggs

Egg Egg

1 1/2 teaspoons Salt

Salt Salt

1/8 teaspoon Pepper

Pepper Pepper

Big pinch of Allspice

Allspice Allspice

1/2 tablespoon Thyme

Thyme Thyme

1 clove mashed Garlic (optional)

Garlic Garlic

Method

Cook the onions slowly with the butter in a small frying pan for 8 to 10 minutes until they are tender and translucent but not browned. Scrape them into the mixing bowl.

Pour the wine into the frying pan and boil it down until reduced by half. Scrape it into the mixing bowl.

Add all the remaining ingredients, and beat vigorously with a wooden spoon until the mixture has lightened in texture and is thoroughly blended. Saute a small spoonful and taste. Then beat in whatever additions you feel are necessary. It should be perfectly flavoured. If not to be used immediately, cover and refrigerate.

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Pork And Veal Stuffing (For Terrine de Porc, Veau et Jambon)

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