For the veal terrine, remove the meat from the refrigerator in time, wash and pat dry. Heat slowly with the veal stock, white wine, bones, onion and herbs and simmer for 1 hour so that the meat cooks slowly.
In the meantime, clean and wash the vegetables. Cut the carrot into fine cubes, the celery into very fine cubes. Blanch everything in chambers or individually in bubbling water and quench in ice water so that the color of the vegetables remains beautiful.
Grate the horseradish just before layering the terrine, mix 2 tablespoons of it into the celery cubes. Take out the meat, let it cool down and cut it into cubes.
Strain the stock through a cloth, clarify and reduce to about 200 ml. Mix in the port wine and gelatinize with agar agar or soaked gelatin according to instructions.
Line an appropriate mold with plastic wrap and layer in the ingredients. I use the celery cubes first, 1 layer of meat celery cubes, 2 layers of meat, horseradish thin, then the peas and carrots mixed as the last layer.
Put in the refrigerator to firm up before serving. I serve with a sauce of sour cream with chives. Bon appetite
Preparation Tip:
For example, a slice of farmhouse bread, fried potatoes or a salad goes well with the veal terrine.
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