[Sca-cooks] Atlantian Crown Tourney Meat Terrine Recipe

[A F Murphy]

Questions, I always have questions...

Is the meat raw or cooked? Sliced, ground, or in chunks? Roughly what
kinds of cuts of the beef? I mean, slices of sirloin will give a
different effect than ground chuck... and the latter may well be better!

Sounds good, though...

Anne

Lynn Hunter wrote:

>
> 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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