Terrine of several types of meat with a fragrant layer of gherkins and greens is prepared for a long time, the cost is not a budget dish. But the taste will not disappoint meat eaters and lovers of cold meat snacks. Of course, terrine is a dish for special events that will amaze even gourmets.
Prepare the products.
Clean the vegetables and rinse the greens.
We will break off the leaves of the parsley and put them aside for the time being, and the stalks will soon be needed. Cut the carrots, onions and celery into large chunks.
In a saucepan of suitable volume, add 4 types of meat, add chopped vegetables, spices, a bunch of herbs and parsley stalks. Pour the wine and then the water. The amount of water depends on the volume of the saucepan. I needed 600 ml of water to fill the dishes almost to the brim.
Put a saucepan on medium heat and bring everything to a boil, removing the resulting foam. As soon as the broth boils, reduce the heat to a minimum, cover the saucepan with a lid, and cook the meat for 4 hours.
At the end of cooking, try the broth to taste. I didn't need any salt at all, but if your meat isn't salty enough, you may need to add salt to the broth.
Focus on your taste, keeping in mind that the layer will be salted gherkins and capers.
For 4 hours, the beef was perfectly cooked, and began to break down into fibers.
We will remove all the vegetables and herbs – they will no longer be needed, we will strain the broth.
Remove the bones, skin (if any) and fat from the meat, and cut the flesh into small cubes. Stir.
Measure 200 ml of broth.
Fill the gelatin with cool water, mix and let it swell for 5-10 minutes. Next, dissolve the gelatin in a water bath and mix with the broth.
Prepare a fragrant layer: finely chop gherkins, capers, parsley leaves, green onions, dill and garlic. Stir.
Everything is ready to form a terrine.
The rectangular shape is lined with food wrap so that its edges hang down. At the bottom of the mold, pour 1-2 tablespoons of broth with gelatin and pour a little green layer, and then put 1/3 of the meat. Lightly tamp.
Next, lay out 1/3 of the green layer, evenly distributing it over the surface of the meat.
Pour 1/3 of the broth mixed with gelatin.
And then repeat the layers two more times until the form is completely filled in. Close the terrine with the hanging edges of the film, put a small load on top, for example, a wooden Board, and put the snack in the refrigerator for at least 24 hours, or better for 48 hours.
During this time, the terrine will harden, compress and infuse.
Before serving, we release it from the film and transfer it to a Board or dish. On top, you can additionally sprinkle it with fresh herbs.
Serve the meat terrine, topping it with a salad of fresh vegetables.