Cut the goat into large pieces, dislocating the bones rather than breaking them to avoid bone splinters. Peel the garlic, chop the chives, crumble the bay leaf. Put the pieces of goat into a terrine dish, squeezing them. Distribute the garlic, chives, thyme leaves, bay leaf, salt and pepper among the layers of meat. Moisten with brandy and Madeira wine, cover. Chill for an hour. Then add the white wine. Dissolve the beef concentrate in 4 cups of warm water. Moisten the meat with this stock until just covered. Cook in a moderate oven (300F), covered. Uncover the terrine dish, allow to cool, then leave in the refrigerator overnight. Serve cold in its aspic with a lettuce salad with mixed herbs.
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5 1/2 lb young goat
4 cloves garlic
chives
1 bay leaf
thyme
10 tbsp Madeira wine
7 tbsp brandy
1/2 bottle dry white wine
2 cubes beef stock concentrate
salt, pepper from the mill
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15
mn
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165
mn
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Robert HervÄ recommends a cool white Loire wine with this dish.
