easy instructions...
1 lb of ground veal (lamb or pork would work well)
1/2 diced onion
good stock...i had some oxtail stock. enough to cover the meat. approx 4-5 cups. use something that pairs well with the meat you choose. real stock(not canned or cubed) seems to set-up better because of the gelatinous effect when chilled.
2 Tbsp olive oil
1 tsp oregano
1 tsp tarragon
bone marrow-OPTIONAL. i happen to have some.
bring this to a boil and then simmer for 2 hours. check to see that your liquid has not reduced below the meat.
remove from heat and strain. keep liquid.
put meat in a processor with...
1-2 tsp fresh minced rosemary
3-4 roasted garlic cloves-i always have some on hand.
1/4 cup minced parsley
S & P to taste
pulse process and add cooking liqiuid to desired consistancy. don't separate out the fat. you'll need this to help set-up the cooled finished product. i think it should be smooth, but not too creamy. spoon into vessel of your choice. if using jars you can have fun layering in other components as shown in picture above. if using a terrine...line it with foil or saran wrap and sprinkle chopped parsley on the bottom and sides. this will make for easy removal and nice presentation.
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