[Sca-cooks] Atlantian Crown Tourney Meat Terrine Recipe

[Olwen the Odd]

Oh.  Good questions.  Very thinly sliced, very lean meat.  If the meat is
cut too thickly it doesn't compress well and will fall apart when you try to
turn it out and slice it.  The bacon in full strips trimmed to fit the lenth
of the pan.  We use fresh herbs that are chopped and mixed well.  You can
use cheap cognac.

>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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>
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