This refined cold meat terrine, originating from the culinary traditions of Odessa, transforms humble ingredients into an elegant presentation perfect for special occasions. This preparation method, passed down through generations, creates a sophisticated dish that showcases both technique and flavor.
Ingredients
For the Base:
- 2kg (4.4 lbs) calf knuckle
- 1 whole calf leg
- 2 chicken legs
- Water for cooking
For the Broth Seasoning:
- 2 tablespoons salt
- 2 bay leaves
- ½ teaspoon whole black peppercorns
- 1 whole onion
- 1 large carrot
- 1 whole head of garlic, cloves separated and minced
For Decoration:
- 2 quail eggs, hard-boiled
- Pitted olives
- Fresh parsley leaves
- Cooked carrots, sliced
- 100g (⅓ cup) mayonnaise
- 1 tablespoon gelatin
- 450ml (2 cups) reserved broth, divided
Step-by-Step Instructions
Initial Broth Preparation:
- Place meat pieces in a large pot and cover with cold water
- Bring to a boil over high heat
- Discard the first boiling water and refill with fresh cold water
- Reduce heat to low, cover, and simmer for 4 hours
Seasoning and Aromatics:
- After 4 hours, add salt, bay leaves, peppercorns, onion, and carrot
- Continue cooking for 1 additional hour
- Remove from heat
Meat Preparation:
- Remove meats from broth
- Separate meat from bones
- Shred meat into fine pieces
- Add minced garlic to the meat
- Mix thoroughly
Assembly Process:
- Strain broth through multiple layers of cheesecloth
- Pour 150ml (⅔ cup) broth into mold and refrigerate until set
- Arrange decorative elements (eggs, olives, parsley, carrots)
- Pour additional 150ml broth and allow to set
- Combine remaining broth with gelatin, let stand 5 minutes
- Mix in mayonnaise
- Layer prepared meat mixture
- Cover completely with remaining broth
- Refrigerate overnight
Nutritional Information (per serving)
- Calories: 245
- Protein: 28g
- Fat: 14g
- Carbohydrates: 3g
- Collagen: High content
Time Requirements:
- Preparation: 1 hour
- Cooking: 5 hours
- Setting time: 12 hours
- Total time: 18 hours
Professional Tips
The success of this dish relies heavily on proper temperature control and timing. The initial boiling and discarding of water ensures a clear final result. When layering ingredients, ensure each layer is completely set before adding the next to maintain distinct separation.
Variations and Substitutions
- Replace calf parts with pork trotters for a different flavor profile
- Substitute quail eggs with chicken eggs cut into decorative shapes
- Add different vegetables for decoration (bell peppers, cucumber)
- Consider using different herbs (dill, tarragon) for variation
- For a lighter version, replace mayonnaise with additional seasoned broth
Common FAQs
Q: Why discard the first boiling water?
A: This step removes impurities and ensures a clear, clean-tasting final product.
Q: Can I speed up the setting process?
A: While refrigeration time can be reduced, overnight setting ensures the best texture and flavor integration.
Q: How long will this keep?
A: When properly refrigerated, the aspic will keep for up to 5 days.
Q: Can I freeze this dish?
A: Freezing is not recommended as it can affect the gelatin structure.
Storage and Make-Ahead Tips
Store the finished aspic in the refrigerator, covered, for up to 5 days. For best presentation, prepare at least one day before serving. When ready to serve, briefly dip the mold in warm water to facilitate removal. Serve chilled, garnished with additional fresh herbs if desired.
This traditional Odessa recipe produces an impressive presentation piece that’s perfect for special occasions and holiday celebrations. The careful preparation and layering create a stunning visual effect while delivering rich, complex flavors.
