- 1 lb (450g) pork sausage – broken into small pieces
- 1 lb (450g) veal – ground
- 3 medium eggs
- 4 tsp salt
- 1/4 tsp pepper
- 1 each dried thyme and rosemary – ground in a mortar
- 1 cup medium to dry Madeira wine
- 2 large shallots- peeled and minced
- 1/2 lb (225g) lean veal – cut into long, thin strips
- 1/2 cup medium to dry Madeira wine
- 1/4 lb (113g) black truffles or hydrated cepes or girolles – coarsely chopped
- 1 sheet caul fat
Serves 10 – 12
- Mix the meat, eggs, seasoning and shallots in a large bowl. Stir in half of the Madeira and cover bowl with plastic. Marinate overnight. Place the bowl in the refrigerator if you do not have a cool area like a cave in your house, but the various flavors blend better if the storage area is not too cold.
- Marinate the veal strips overnight in the remaining Madeira.
Day of Preparation
- Preheat the oven to 350°F (177°C).
- Add the truffles to the meat mixture
- Line a terrine dish with the caul fat, leaving enough hanging over the sides to fold over the top of the mixture.
- Alternate layers of meat mixture and veal strips in the terrine dish. Fill the dish no more than 3/4 full and then fold the caul fat over the top of the meat mixture.
- Cover the terrine with a lid, set in a water bath and cook for about 1 1/2 hours. The terrine is properly cooked when clear liquids rise to its surface.
- Remove terrine dish from the water bath. To eliminate excess fat and to enhance the appearance of the dish, the terrine should be weighted immediately as it cools down and NOT in the refrigerator. The simplest method is to place a wooden board, a little smaller than the opening of the terrine dish, on top of the terrine and place a stone, brick or heavy tins of food on top of the board. Alternatively a plastic bag filled with beans can be substituted for the board; it is the weight that is essential. Once the terrine has cooled down, place it with its weight in the refrigerator overnight.
Many terrines served locally have never been weighted, but this step may be taken for more elegant results.
Terrines and pâtés generally are complemented by cornichons and butter, but are always served with bread – the companion to every French meal and traditionally a mainstay. During the 1980’s I remember seeing older women still incise a cross on the underside of a loaf before cutting it. Bread used to be baked in wood fuelled ovens and there were about six bakers in the village during the 19th century. Today a few ovens have been preserved in the commune such as the one illustrated here.
Gilbert Orliac still baked his own bread until very recently. His loaves show the traditional forms.
Fifty meters from the front door of the L’Ancienne Auberge is the village’s bakery, recently opened by Monique et Dominique, hence Monidum. Their bread is made with traditionally milled flour and is a good accompaniment to the meals served at the Auberge.