Recipe - Boudin Blanc Terrine With Red Onion Confit

FOR THE TERRINE
1 One half cup Whipping cream
2 md Onions; chopped
5 teaspoon Salt
3 Bay leaves
3 Whole cloves
1 lg Garlic clove; crushed
1 teaspoon Pepper
1/8 teaspoon Ground nutmeg
1 pn Dried thyme; crumbled
8 lg Shallots; minced
1 tablespoon Butter
1 pound Trimmed boneless center pork
loin; sinew removed cut
; into 1inch chunks,
; well chilled
3 Eggs
6 tablespoon All purpose flour
One fourth cup Tawny Port
3 tablespoon Dried currants; minced
Lettuce leaves
Cracked peppercorns
Minced fresh parsley
Bay leaves
French bread baguette slices

FOR THE CONFIT
3 tablespoon Olive oil
2 lg Red onions; halved, cut or sliced up
3 tablespoon Dried currants
3 tablespoon Red wine vinegar
1 tablespoon Canned chicken broth
2 teaspoon Chopped fresh thyme or 3/4
teaspoon dried; crumbled
One half teaspoon Sugar

To make the terrine:

Combine first 9 ingredients in heavy medium saucepan. Add 3 shallots.
Bring to simmer. Remove from heat, cover and let stand 30 minutes.
Chill overnight.

Preheat oven to 325F. Line 7cup pate or bread pan with plastic wrap.
Melt butter in heavy small skillet over low heat. Add remaining 5
shallots. Cover and cook until very soft, stirring occasionally,
about 15 minutes. Transfer to processor. Add pork, eggs, flour and
Port and puree. Strain cream mixture, pressing on solids to extract
as much liquid as possible. With processor running, add cream through
feed tube and process just until combined with pork. Transfer to
large bowl. Mix in currants.

Spoon mixture into prepared pan. Cover with foil. Place pan in large
pan. Add boiling water to larger pan to within One half inch of top of
terrine. Bake until terrine begins to shrink from sides of pan and
knife inserted into center comes out clean, about 1 One half hours.
Uncover and cool on rack. Chill until cold. (Can be made 3 days
ahead. Cover and chill.)

Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper
and parsley. Garnish with bay leaves. Spoon confit around sides.
Serve with bread.

To make the confit:

Heat oil in heavy large skillet over mediumhigh heat. Add onions and
saute until crisptender, about 8 minutes. Add all remaining
ingredients and stir until reduced to thick glaze, about 4 minutes.
Season with salt and pepper. (Can be prepared 2 days ahead. Cover and
chill.) Serve warm or at room temperature.

Serves 8.

Bon Appetit December 1991

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