Sweetbread Veal Terrine with Ham

Average: 0 (0 votes)
(0 votes)
Sweetbread Veal Terrine with Ham
share Share
bookmark_border Copy URL
5 h.


500 grams Sweetbread
½ tsp salt
white peppers
30 grams butter
4 centiliters Armagnac
2 shallots
7 ozs Veal au jus
1 bay leaf
½ tsp dried Basil
5 allspice
small piece Cinnamon stick
2 cloves
300 grams Veal nut (trimmed)
100 grams Pork (trimmed)
1 tsp salt
2 tsps pumpkin pie spice
250 grams fresh Bacon
1 egg white
3 ozs Whipped cream
100 grams cooked ham
400 grams thinly sliced Bacon
1 bunch Arugula
2 Tbsps White vinegar
3 Tbsps sunflower oil
2 Oranges (peeled and sliced)
How healthy are the main ingredients?
PorkhamArugulaWhipped creamBasilsalt

Preparation steps


Thoroughly rinse sweetbreads, blanch in boiling salted water and remove all skin and veins. Season sweetbreads with salt and pepper, sauté in butter, deglaze pan with Armagnac and remove sweetbreads from pan. Finely chop shallots and sauté in butter. Add veal au jus, bay leaf, basil, allspice, cinnamon and cloves to shallots, bring to a boil and simmer to thicken. Pour veal au jus over sweetbreads and let cool thoroughly.

Cut veal and pork into strips, sprinkle with pumpkin pie spice and season with salt. Cut bacon into strips. Finely process veal and pork through a meat grinder twice. Process bacon through meat grinder once. Press ground veal, pork and bacon through a fine sieve and stir over ice until smooth. Gradually stir egg white into ground meat mixture and stir in cream in small portions. Dice ham and sweetbreads and fold into ground meat mixture.

Line terrine mold with bacon slices. Spoon meat mixture into terrine mold in small portions, pressing firmly to insure no air is trapped. Smooth meat surface and cover with bacon. Seal lid on terrine mold and cook for about 1 hour in a water bath at 80°C (approximately 175°F). Allow terrine to cool slightly, cover with a small board and weight down with a 1 kg weight (approximately 2 1/4 pound weight). Turn terrine out of mold, let cool completely, remove fat and bacon. Cut terrine into slices and season with salt and pepper.


Drizzle arugula with oil and vinegar, arrange on plates with terrine slices and garnish with orange slices to serve.