Veal terrine with mushrooms and bacon
4 servings
90 minutes
Terrine of veal with mushrooms and bacon is an exquisite dish of French cuisine that combines the tenderness of veal, the aroma of fried mushrooms, and the spiciness of bacon. Historically, terrines were prepared in European homes for festive tables when hostesses aimed to create a refined yet nourishing delicacy. This terrine has a rich flavor thanks to cream and spices that create a harmony of textures and aromas. It is baked in bacon, which not only gives the dish an appetizing golden crust but also retains the juiciness of the filling. Served chilled, it perfectly complements the table as an appetizer or main course, especially with crispy baguette and a glass of dry wine. Exquisite yet homely — this terrine captivates everyone who tries it.
1
Fry finely chopped onion in vegetable oil, add thinly sliced mushrooms, and fry for 5 minutes on high heat, stirring constantly.
- Onion: 2 pieces
- Button mushrooms: 200 g
- Vegetable oil: 1 tablespoon
2
Soak the crackers in cream or milk, add them to the minced meat, add an egg, spices and salt, and blend or mix by hand for a dough-like consistency.
- Breadcrumbs: 50 g
- Cream 20% fat: 100 g
- Ground veal: 500 g
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Dried thyme: to taste
- Dried rosemary: to taste
- Dried basil: to taste
3
Add sautéed mushrooms and chopped dill to the minced meat, mix well.
- Button mushrooms: 200 g
4
Line the mold with strips of bacon, allowing them to slightly overlap.
- Bacon: 100 g
5
Place the minced meat tightly, gently tapping it to avoid any air pockets.
6
Bake in a preheated oven at 180 degrees for 50 minutes.
7
Then take the terrine out of the mold, carefully drain the fat, place the terrine on a baking sheet with the bacon side up, and bake at 200 degrees for another 5 minutes.
8
Serve chilled, but it's very hard to resist.
