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Ingredients

• For the terrine
• 5 pounds (2 large or 3 medium) fresh trotters, including the hocks
• 1 large leek, de-stemmed and washed for dirt
• 1 large onion, peeled and washed for dirt
• 2 large or 3 medium carrots, peeled and washed
• Salt
• 2 bay leaves
• 1 teaspoon black peppercorns
• A small bunch of thyme tied together, or 1/2 teaspoon dried thyme
• 1 head garlic, split horizontally in half
• 2 tablespoons unsalted butter
• 1 cup minced shallots
• 1/4 cup Dijon mustard
• Freshly ground black pepper
• 1 tablespoon plus 1 teaspoon chopped Italian parsley
• A few tablespoons of all-purpose flour
• 1/2 cup panko crumbs
• For the Sauce Gribiche
• 1 tablespoon red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons each chopped hard-cooked egg white and egg yolk
• 1 tablespoon minced non pareil capers, preferably Spanish
• 2 tablespoons minced tarragon
• 2 teaspoons minced chives
• 2 teaspoons minced chervil
• 1 tablespoon minced cornichons
• 2 teaspoons minced Italian parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarse black ground pepper

Description

Serious Eats