[Sca-cooks] Atlantian Crown Tourney Meat Terrine Recipe

[Olwen the Odd]

Well, rather than lather, rinse and repeat, it is better to layer the meats
in with a layer of herbs between each set and cognac liberally sprinkled on
at the end beginning of each new set of layers, ending up with a ham layer
on top.  We set the terrines in a baking pan with a little water in the
bottom to keep them moist.  After we partially bake them, they are cooled,
covered and then PRESSED.  Cordelia usually stacks them on top of one
another to put in the freezer with a baggie wrapped brick on the top
terrine.  The more firmly they are pressed, the better the results in the
final product for turning out, slicing and serving.
Olwen
>Here is the requested recipe for the meat terrines served at Atlantian
>Crown
>tourney:
>
>In a terrine, layer in the following order:
>
>Mixes Herbs (we used parsely & chervil)
>bacon
>beef
>ham
>COGNAC
>
>lather, rinse, repeat til the terrine is full.  (Whatever cognac is left is
>passed around to the packers til gone,)  Bake at 325 til done.  (We
>actually
>half baked, cooled, then froze the terrines, then finished on site, is my
>understanding.)
>
>We used mini-loaf pans, on the theory better to send out more than have it
>go to waste.  Some full terrines were not eaten at Crown, were re-frozen
>after baking was completed and served Saturday at a Guild
>Build-A-Rack-Take-An-Inventory party.  There was no diminuation in quality!
>
>Lady Ro
>Clan White Wing
>Bright Hills Cooks Guild


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