Description
A classic terrine made with pickled walnuts and veal, offering a unique flavor profile.
Ingredients
Scale
- 2 cups pickled walnuts
- 1 pound veal, minced
- 1/2 cup heavy cream
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon cognac
- 1/2 teaspoon thyme
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the veal, pickled walnuts, cream, egg, salt, pepper, parsley, cognac, and thyme.
- Mix thoroughly until well combined.
- Transfer the mixture into a terrine mold and smooth the top.
- Cover the mold with foil and place it in a larger baking dish filled with water.
- Bake for about 1 hour or until set.
- Allow to cool, then refrigerate for at least 24 hours before serving.
Notes
- Serve with crusty bread and a side salad for a complete meal.
- This terrine can be made a day in advance for best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 120mg