Curnonsky Style Body Terrine Recipe

Ingredients:

• 1 whole human body (freshly harvested)
• 1 onion
• 2 cloves garlic
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup breadcrumbs
• 1 egg
• 1 tbsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the body into large pieces, ensuring that there are no bones or cartilage left.
3. In a pan over medium heat, sauté the onion and garlic in butter until soft and fragrant.
4. Add the heavy cream to the pan and heat until slightly thickened.
5. In a large bowl, combine the breadcrumbs, egg, salt, and black pepper.
6. Mix the sautéed onion and garlic in with the breadcrumbs mixture and stir well.
7. Next, add the body pieces to the mixture and mix together thoroughly.
8. Grease a terrine mold with butter and then spoon the mixture into the mold, pressing down firmly.
9. Cover the terrine with foil and place it in a baking dish.
10. Add enough boiling water to the baking dish until it reaches halfway up the sides of the terrine mold.
11. Bake in the preheated oven for 45 minutes to 1 hour.
12. Remove from the oven and let cool to room temperature.
13. Refrigerate at least 4 hours or overnight.

Serving suggestions:

Slice the terrine and serve chilled, alongside toasted bread, pickled onions, and a mustard or herb dressing. This dish pairs well with a light red wine or a crisp white wine.

Verdict:

This Curnonsky style body terrine is an elegant and delectable dish that is sure to impress your guests. The combination of the rich cream sauce and the seasoned bread and meat make for a hearty and savory experience. It is definitely not for the faint of heart, but for those brave enough to try it, it is a unique and unforgettable culinary adventure.