Meat terrine with cornichons and greens

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Terrine of several kinds of meat with a fragrant layer of gherkins and greens is slow, the cost is quite not a budget dish. But the taste will not disappoint meat eaters and lovers of cold meats. Of course, the terrine is a dish for special events that will impress even gourmets.

Ingredients for Meat terrine with cornichons and greens

Step by step instruction of cooking Meat terrine with cornichons and greens

Шаг 1

Prepare the products.
Vegetables clean, green would rinse your.
Petrushka truncate leaves and until set aside, and the stems will soon need. Carrot, onion and celery cut into large chunks.

Шаг 2

In a saucepan the right size, fold 4 types of meat, add the chopped vegetables, spices, a bunch of herbs and parsley. Pour the wine and then water. The amount of water depends on the amount of casserole. It took me 600 ml water to the dishes filled almost to the brim.

Шаг 3

Put the saucepan on a medium heat and bring everything to a boil, removing the resulting foam. Once the broth comes to a boil, diminish the heat to minimum, cover the saucepan with a lid, and cook the meat for 4 hours.
At the end of cooking try the broth taste. To me salt is not needed at all, but if you don't have salt meat, so maybe the soup will need salt.
Be guided by your taste, remembering that within the layer will be salted gherkins and capers.
For 4 hours, the beef is perfectly prepared, and began to disintegrate into fibers.
Remove all the vegetables and herbs – they are no longer needed, sieve the broth.

Шаг 4

With the meat, remove the bones and skin (if using) and fat, and the flesh cut into small cubes. Mix.

Шаг 5

Measure out 200 ml of broth.
Gelatin fill with cold water, stir and allow to swell for 5-10 minutes. Next, dissolve the gelatin in a water bath and mix with the broth.

Шаг 6

Prepare a fragrant layer: finely chop the gherkins, capers, parsley leaves, green onions, dill and garlic. Mix.

Шаг 7

Everything is ready in order to form the terrine.
Rectangular shape vystelim cling film so that its edges hanging down. On the bottom of the form pour 1-2 tbsp of the broth with gelatin and put a little green layer, then put 1/3 of the meat. Slightly trambeam.

Шаг 8

Next, lay out 1/3 of the green layer, evenly distributing it over the surface of the meat.

Шаг 9

Pour 1/3 of the broth mixed with gelatin.

Шаг 10

And then twice more repeat the layers until the form is completely filled. Close the terrine hanging edges of the film, from top to put a small load, for example, a wooden Board, and remove the starter in the refrigerator for at least 24 hours, preferably for 48 hours.

Шаг 11

During this time the terrine hardens, compress and infusions.
Before serving, release it from the backing and place on a Board or on a dish. From the top you can additionally sprinkle it with fresh herbs.