Veal Peppercorn Terrine with Orange Sauce

Veal Peppercorn Terrine with Orange Sauce Recipe - French Delicacy

Region / culture: France | Servings: 6

Introduction

Veal Peppercorn Terrine with Orange Sauce is a classic French dish that combines the rich flavors of veal, ham, and chicken livers with a zesty orange sauce. This elegant terrine is perfect for a special occasion or a fancy dinner party.

History

Terrines have been a popular dish in French cuisine for centuries. Originally, terrines were made with a mixture of ground meats, herbs, and spices, then cooked in a terrine mold. The dish was typically served cold and sliced thinly for a delicious appetizer or main course.

Ingredients

500 g veal steak
250 g ham
500 g ham fat
250 g chicken livers
1 tbsp brandy
3 bay leaves or celery leaves
1 tbsp canned green peppercorns
1 onion
1 garlic clove
30 g butter
2 eggs
0.25 tsp thyme
0.25 cup chopped parsley
salt
pepper

Orange Sauce

1 lemon
1 cup Seville orange marmalade (or any bitter marmalade)
2 tbsp port
0.5 tsp dry mustard
0.5 tsp French mustard
0.25 cup water

How to prepare

Place veal, ham, and a quarter of the ham fat in a food processor. Process in batches until finely minced.
Place chicken livers in a bowl, add brandy, and let it sit for 30 minutes.
Process livers until fine, then add to the veal mixture.
Slice the remaining fat thinly and arrange bay or celery leaves over the base of a 20 cm x 10 cm ovenproof dish or loaf tin. Place a layer of ham fat over the base and sides, carefully covering the leaves.
Add peppercorns to the veal mixture.
Saute chopped onion and crushed garlic in butter, then add to the veal mixture along with eggs, thyme, parsley, salt, and pepper. Mix well.
Place the veal mixture on top of the ham fat and press down firmly. Top with the remaining slices of ham fat.
Cover tightly with aluminum foil and place in a baking dish with hot water halfway up the sides.
Bake in a moderately slow oven for 90 minutes.
Remove the dish from the water, cool slightly, then place a chopping board on top of the terrine and weight it with a brick or something heavy.
When cold, refrigerate until required.

Orange Sauce

Remove the rind from the lemon using a vegetable peeler and cut it into thin strips, 5 cm in length.
Place the rind in a pan of boiling water and simmer for 5 minutes. Then strain.
Heat the marmalade in a pan until melted, then push it through a sieve to discard the orange pieces. Return the marmalade to the pan.
Add port, mustards, 1 tbsp lemon juice, water, and rind. Cook over low heat for 10 minutes, uncovered.
Serve the sauce warm over the cold terrine.

Variations

Substitute veal with pork or beef for a different flavor profile.
Add chopped pistachios or dried fruits to the terrine mixture for added texture.
Use a different citrus fruit, such as grapefruit or blood orange, for the sauce.

Cooking Tips & Tricks

Make sure to finely mince the meats in a food processor for a smooth texture.

- Let the chicken livers marinate in brandy for added flavor.

- Press the terrine mixture firmly into the dish to ensure a compact and even texture.

- Use a brick or heavy object to weigh down the terrine while it cools to help it set properly.

Serving Suggestions

Serve the Veal Peppercorn Terrine with Orange Sauce as a starter with crusty bread or as a main course with a side salad. Pair it with a glass of red wine for a complete dining experience.

Cooking Techniques

Use a food processor to finely mince the meats for a smooth terrine texture.

- Bake the terrine in a water bath to ensure even cooking and prevent it from drying out.

Ingredient Substitutions

Use turkey or duck livers instead of chicken livers.

- Substitute orange marmalade with apricot or fig preserves for a different flavor.

Make Ahead Tips

The Veal Peppercorn Terrine can be made a day in advance and refrigerated until ready to serve. The Orange Sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Slice the terrine thinly and arrange on a platter with the Orange Sauce drizzled over the top. Garnish with fresh herbs or citrus zest for a beautiful presentation.

Pairing Recommendations

Pair the Veal Peppercorn Terrine with a light salad, crusty bread, and a glass of red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover terrine in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 25g

Saturated Fat: 10g

Proteins

Protein: 30g

Vitamins and minerals

Iron: 2.5mg

Vitamin A: 1500IU

Vitamin C: 10mg

Alergens

Contains: Eggs

Summary

This Veal Peppercorn Terrine with Orange Sauce is a rich and flavorful dish that is high in protein and iron. It is a decadent treat that is best enjoyed in moderation.

Summary

Veal Peppercorn Terrine with Orange Sauce is a luxurious and flavorful dish that is perfect for a special occasion or a fancy dinner party. With a rich and smooth texture, this terrine is sure to impress your guests and leave them wanting more. Enjoy the combination of savory meats and zesty orange sauce for a truly unforgettable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the page, a picture of a beautifully plated Veal Peppercorn Terrine with Orange Sauce caught my eye. The dish looked elegant and sophisticated, yet the recipe seemed simple enough for me to try.

I had always loved cooking, ever since I was a young girl watching my mother in the kitchen. She taught me the importance of using fresh ingredients and taking the time to prepare a meal with love and care. Over the years, I had collected recipes from various places and people, but this one felt different. It felt special.

I decided to give it a try and gathered all the ingredients I needed. The veal was tender and flavorful, the peppercorns added a nice kick, and the orange sauce was the perfect balance of sweet and tangy. As I sliced into the terrine and plated it with the sauce, I couldn't help but feel a sense of pride and accomplishment. This was a dish that I knew would become a staple in my repertoire.

I shared the Veal Peppercorn Terrine with Orange Sauce with my family that evening, and it was met with rave reviews. My husband said it was the best meal he had ever tasted, and my children asked for seconds and thirds. I knew then that this recipe would become a family favorite for generations to come.

As I continued to make the Veal Peppercorn Terrine with Orange Sauce over the years, I added my own twist to it, tweaking the recipe here and there to make it my own. I experimented with different spices, herbs, and sauces, always keeping the essence of the dish intact. Each time I made it, I felt a sense of connection to my grandmother and all the women before me who had passed down their culinary knowledge and expertise.

One day, I was invited to a dinner party at a friend's house and decided to bring the Veal Peppercorn Terrine with Orange Sauce as my contribution. As I walked into the dining room, carrying the beautifully plated dish, I could see the excitement in my friend's eyes. She had heard about my cooking skills and couldn't wait to taste one of my signature dishes.

As the guests dug into the terrine and savored each bite, I could hear the sounds of delight and appreciation filling the room. My friend's husband even declared it the best meal he had ever had, and asked for the recipe so that his wife could make it for him again.

I felt a sense of pride and satisfaction knowing that my love for cooking had touched the lives of others in such a meaningful way. The Veal Peppercorn Terrine with Orange Sauce had become more than just a recipe to me – it was a symbol of tradition, family, and love.

As I sat down to write this story, I couldn't help but feel grateful for all the experiences and memories that had led me to this moment. Cooking had always been my passion, my creative outlet, and my way of connecting with others. And now, as I shared this story with you, my dear grandchild, I hope that you too will be inspired to explore the world of cooking and create your own culinary masterpieces.

Remember, the key to a great meal is not just the ingredients or the recipe – it's the love and care that you put into it. So go forth, my dear, and cook with joy and passion. And who knows, maybe one day you'll come across a recipe that speaks to your soul, just like the Veal Peppercorn Terrine with Orange Sauce did for me. Happy cooking, my darling. Happy cooking.