Are you looking for a show-stopping dish that will impress your guests at your next dinner party? Look no further than Terrine aux 3 Viandes Marmiton, a classic French dish that combines three different meats into a flavorful and visually stunning dish.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup breadcrumbs
- 3 eggs
- 1/2 cup heavy cream
- 1/4 cup brandy
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine the ground beef, pork, and veal with the onion, garlic, parsley, salt, pepper, thyme, and rosemary. Mix well to combine.
- Add the breadcrumbs, eggs, heavy cream, and brandy to the meat mixture. Mix well to combine.
- Line a 9×5 inch loaf pan with plastic wrap. Pour the meat mixture into the pan and smooth the top with a spatula.
- Cover the meat mixture with the excess plastic wrap and place the pan in a large roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the loaf pan.
- Bake the terrine for 1 1/2 to 2 hours, or until a meat thermometer inserted into the center of the terrine reads 160 degrees Fahrenheit.
- Remove the terrine from the water bath and let it cool to room temperature.
- Invert the terrine onto a serving platter and remove the plastic wrap. Serve with crusty bread and cornichons.
Nutritional Information
This recipe makes 12 servings. Each serving contains approximately:
- Calories: 360
- Fat: 24 grams
- Carbohydrates: 7 grams
- Protein: 25 grams
- Sodium: 680 milligrams
Cooking Time
This recipe takes approximately 2 1/2 to 3 hours to prepare and cook.
Equipment
- Large mixing bowl
- 9×5 inch loaf pan
- Plastic wrap
- Large roasting pan
- Meat thermometer
Serving Suggestions
Terrine aux 3 Viandes Marmiton is traditionally served as an appetizer with crusty bread and cornichons. It can also be served as a main course with a side salad or roasted vegetables.
Variations
This recipe can be customized to your liking by adding different herbs and spices, or by using different meats. Some variations include:
- Adding chopped pistachios or dried cranberries to the meat mixture
- Using ground chicken or turkey instead of pork or veal
- Adding diced vegetables such as carrots or celery to the meat mixture
Substitutions
If you don’t have brandy on hand, you can substitute it with cognac, whiskey, or red wine.
Storage
Terrine aux 3 Viandes Marmiton can be stored in the refrigerator for up to 3 days. To reheat, slice the terrine and place it in a baking dish. Cover with foil and bake in a 350 degree Fahrenheit oven for 10-15 minutes, or until heated through.
Tips
- To prevent air pockets from forming in the terrine, tap the pan on the counter a few times before baking.
- Use a meat thermometer to ensure that the terrine is fully cooked.
- Let the terrine cool to room temperature before slicing.
Notes
Terrine aux 3 Viandes Marmiton is a classic French dish that is perfect for special occasions. It can be made ahead of time and stored in the refrigerator, making it a convenient option for entertaining.
Frequently Asked Questions
What is a terrine?
A terrine is a French dish that is typically made with ground meat, vegetables, and herbs. It is cooked in a loaf pan or terrine dish, and is often served cold or at room temperature as an appetizer or main course.
What meats can be used in a terrine?
Terrines can be made with a variety of meats, including beef, pork, veal, chicken, and duck. They can also be made with seafood or vegetables.
Can I freeze terrine?
Yes, terrine can be frozen for up to 3 months. To freeze, wrap the terrine tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before reheating.
Terrine aux 3 Viandes Marmiton is a classic French dish that is sure to impress your guests. It may seem daunting to make, but with a little bit of patience and attention to detail, it is actually quite simple. The combination of beef, pork, and veal creates a rich and savory flavor that is perfectly complemented by the herbs and brandy. Serve it with crusty bread and cornichons for a truly authentic French experience. Bon appétit!