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A Veal and bacon terrine recipe


How to make a Veal and bacon terrine

To make 2.5kg / 5lbs

2lb / 1kg escalopes very thinly sliced

2lb / 1kg green bacon rind removed very thinly sliced

3½ ozs / 100g onions very finely chopped

2½ ozs / 75g parsley very finely chopped

2ozs / 50g freshly ground white pepper

salt and black pepper

3½ flozs dry white wine

1 sprig of thyme

1/2 bay leaf

Line a large rectangle terrine or two smaller ones with strips of bacon.

Put in a layer of veal next. Mix the onion. parsley and white pepper and sprinkle a layer on the veal.

Season with salt and black pepper continue layering until the terrine is full.

Finish with a layer of bacon. Pour the wine over place the thyme and bay leaf on top.

Cover and cook in a preheated oven 180c or 350f, gas4.

Cook for about 2 1/2 hours until the juices are clear.

Place a weighted board on top while it cools down serve cold

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Veal bacon terrine recipe

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