Ingredients
- Vegetable oil for oiling terrine
- 2 Tbsp plus 2 teaspoons cold water, divided
- 4 1/2 teaspoons unflavored gelatin (from two 1/4-oz envelopes), divided
- 1/2 cup sour cream
- 1 tablespoon drained bottled horseradish
- 1 1/2 cups beef broth
- 1 Turkish or 1/2 California bay leaf
- 1 large garlic clove, smashed
- 1/8 teaspoon hot red-pepper flakes
- 2 whole cloves
- 1 teaspoon fresh lemon juice
- 1/4 lb smoked veal tongue or fine-quality smoked ham, cut into 1/8-inch dice
- 1 sweet gherkin, finely chopped (2 Tbsp)
- 1 1/4 cups strained good-quality bottled borscht such as Gold’s Russian Style (reserve solids for another use)
Description
This Magnificent Cold Layered Terrine, Which Requires Almost No Cooking, Was Inspired By Nagyvásárcsarnok, Budapest’ S Largest Indoor Market Hall.
Gourmet Magazine
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