Name: Dove Terrine with Pistachios
Cuisine: American
Ingredients: 3 lbs dove meat, ground fine (about 40-50 birds); 1 lb pork fat, ground; 1/2 lb chicken livers, cleaned; 1/2 cup pistachios, shelled and chopped; 2 eggs, beaten; 1/4 cup cognac; 2 shallots, minced fine; 4 cloves garlic, minced; 2 tsp salt, 1 tsp white pepper; 1/2 tsp nutmeg, 1/4 tsp cloves; Caul fat for lining; *Professional Terrine Method**; 1. **Volume Consideration**:; - **Labor intensive**: Requires many small birds; - **Cost**: Premium pricing due to labor; - **Yield**: High-value, low-volume product; 2. **Liver Preparation**:; - Soak livers in milk 2 hours; - Sauté quickly, process until smooth; - **Texture**: Should be completely smooth; 3. **Forcemeat Assembly**:; - Combine all ingredients except caul fat; - Mix until mixture becomes sticky; - **Testing**: Cook small portion to check seasoning; 4. **Molding and Cooking**:; - Line terrine mold with caul fat; - Pack mixture firmly, avoiding air pockets; - Cook in water bath to 155°F internal; *Service**: Slice thick, serve with mustard and cornichons; *Luxury Product**: Premium pricing justified by labor intensity

Volume Consideration:
- Labor intensive: Requires many small birds
- Cost: Premium pricing due to labor
- Yield: High-value, low-volume product
Liver Preparation:
- Soak livers in milk 2 hours
- Sauté quickly, process until smooth
- Texture: Should be completely smooth
Forcemeat Assembly:
- Combine all ingredients except caul fat
- Mix until mixture becomes sticky
- Testing: Cook small portion to check seasoning
Molding and Cooking:
- Line terrine mold with caul fat
- Pack mixture firmly, avoiding air pockets
- Cook in water bath to 155°F internal

Service: Slice thick, serve with mustard and cornichons Luxury Product: Premium pricing justified by labor intensity

Dove Terrine with Pistachios

1Setup & Prepare

2Ingredients

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3Cooking Instructions

4Chef's Notes & Pairings

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