Dead Men Left

Wednesday, March 23, 2005

Swan terrine

Via Hungbunny, word on Sir Peter Maxwell Davis, a "mentalist" and illicit devourer of swans:

"On Monday morning a police car came whizzing up the lane with a very charming young man and a very beautiful young lady. They didn't accuse me of killing the swan, they accused me of being in possession illegally of a corpse of a protected species.

"I had to give a statement. I offered them coffee and asked them if they would like to try some swan terrine but I think they were rather horrified. That was a mistake, wasn't it?

Yum yum. Here's the recipe:

Swan terrine

375 g bacon rashers; rind removed
2 fresh bay leaves; (2 to 3)
1/2 ts whole black peppercorns
1 1/2 kg swan, hung for four days
500 g veal mince
2 tb dry breadcrumbs
Salt and ground black pepper
1/2 ts freshly grated nutmeg
1 egg
1/3 glass dry sherry

1. Pre-heat oven to 160deg.C. Line a terrine mould or loaf tin with greaseproof paper. Place bay leaves upside down and scatter over the peppercorns.

2. Line the mould with bacon rashers, being careful not to dislodge the bay leaves and peppercorns. Dice the remaining bacon very finely and place in a mixing bowl.

3. Remove skin from swan and cut the flesh from the bones, taking the breasts off in a two pieces. Cut breasts into long strips and set aside. Place remaining swan meat into food processor and process on short bursts until finely cut, but not a paste. Scrape into bowl with diced bacon and add veal mince, breadcrumbs, seasoning, egg and sherry. Mix together very well.

4. Place a layer of the minced mixture into the terrine, pressing down well. Cover with strips of swan breast, then add more mixture and repeat layers until all the ingredients have been used, finishing with a layer of the minced mixture. Fold the bacon rasher over the top. Cover with a layer of greaseproof paper, then press a layer of aluminium foil on top, sealing around the edges.

5. Place in a large baking dish and pour in enough boiling water to come halfway up the sides of the mould. Bake for 1 1/4 hours. Remove from the oven and rest for 1/2 hour before placing weights on top of the mould and refrigerating overnight to cool completely and compress.