| Pork, Rillette Terrine | Meats |
|
2 1/2 lbs pork,chopped into
1" cubes 1 1/2 cups water 1 tsp. ground onion celery tops 1 tsp. parsley |
2 bay leaves
1/2 tsp. thyme 3 or 4 garlic cloves,minced 1 tsp marjoram blanched bacon |
Make a bouquet garni of the celery tops,parsley,bay leaves and thyme by combining them in a cheesecloth. Put it plus the pork,water, onion in a stew pot and cook for 4 1/2 hours at simmer on stove top.Remove bouquet garni. Add the crushed garlic cloves,marjoram, then tear apart all the meat with a wooden fork.
Line a terrine with blanched bacon. Put mix in the terrine and pack down tightly. Cover with a fitting piece of wood and weight down. Chill overnight.
Serve for lunch sliced in a bed of lettuce with a mustard sauce or mayonaisse. Garnish.