Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g veal steak
- 250g ham
- 500g ham fat
- 250g Chicken Livers
- 1 tablespoon brandy
- 3 Bay leaves or celery leaves
- 1 tablespoon canned green peppercorns
- 1 onion
- 1 cloves garlic
- 30g butter
- 2 eggs
- 1/4 teaspoon thyme
- 1/4 cup chopped parsley
- salt, pepper
- =
Directions
Place veal, ham and a quarter of the ham fat in food processor, process in batches until finely minced.
Place chicken livers in bowl, add brandy, let it sit for 30 minutes.
Process livers until fine, add to veal mixture.
Slice remaining fat thinly, arrange bay or celery leaves over base of 20cm x 10cm ovenproof dish or loaf tin, place a layer of ham fat over base and sides (carefully covering leaves).
Add peppercorns to veal mixture.
Saute chopped onion and crushed garlic in butter, add to veal mixture with eggs, thyme, parsley, salt and pepper; mix well.
Place veal mixture on top of ham fat, press down firmly, top with remaining slices of ham fat.
Cover tightly with aluminium foil, place in baking dish with hot water halfway up the sides.
Bake in moderately slow oven for 90 minutes.
Remove dish from water, cool slightly, place chopping board on top of terrine, then weight with a brick or something heavy.
When cold, refrigerate until required.