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PORK AND VEAL LAYERED TERRINE

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Serves: 8-10

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Served cold - with salads.

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Ingredients

  • 1.1 lb ground pork
  • 1.1 lb ground veal
  • 5 rashers bacon
  • 2 chicken breasts (trimmed and flattened)
  • 2 onions
  • 1 clove garlic
  • 3 eggs
  • 1 tablespoon butter (or margarine)
  • ½ cup brandy (or vermouth - port or Madeira are also suitable)
  • 1 teaspoon salt
  • 1 tablespoon green peppercorns (in brine)
  • ½ cup chopped fresh parsley
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 pinch of cloves (or allspice)
  • 1 sprinkling of nutmeg

Method

  1. Fry onions very gently for about 10 mins. in butter/margarine. Add to mince in large bowl.
  2. Add crushed garlic, parsley, eggs, salt, chopped fresh herbs and seasonings. Moisten with alcohol.
  3. Mix. Place layer of bacon rashers in bottom of greased loaf pan - keep aside some to cover top. Pack half mince into pan then layer of chicken breasts.
  4. Pack remaining mixture on top then cover with bacon. Tuck in 2 bay leaves and cover with foil.
  5. Bake (in dish of water) in mod. oven for 1 1/2 hours. Remove terrine from dish of water, gently drain off excess juices. Place heavy weight on top to compress.
  6. When cold place in refrigerator.

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