Pork and Veal Terrine

Yield > 4 people
Keys : Pate Meats Cold Party Bbq French Entree French France
European Mediterranean
Ingredients :
250 gm bacon
250 gm veal, diced
125 gm pork, diced
125 gm chicken breasts
1 x eggs
1 x onions, medium
2 tsp garlic, crushed
125 gm pistachio nuts
2 tsp green peppercorns
2 tbl brandy
1 tsp dried mixed herbs
1 tbl parsley, chopped
4 slc ham
salt, pepper
Method :
• Note:
Meats should be very cold for a good finished product.
• Remove rind from bacon and line base and sides of a
22cm X 10cm terrine mould or loaf tin with slices in
overlapping fasion. Allow slices to hang over edges so they can
be folded over the top.
• Mince veal, pork and chicken in a processor until smooth,
add egg and process a furthur 30 seconds. Remove from
processor and place in a large bowl. Process mixture in batches
if necessary.
• Process onion and garlic and add to minced meats.
Refrigerate for 1/2 hour until cold.
• Stir in remaining ingredients, spread mixture into
prepared tin and fold over bacon to cover the top. Cover tin
with foil and place in a baking dish with enough water to come
1/2 way up the sides of terrine (ie. in a bain marie).
• Cook in a moderate oven for 1 1/2 hours, allow to cool
and refrigerate overnight.
• Serve sliced with Cumberland sauce.
• Serves 8-10.