| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 8 |
sl |
Bacon |
| 1 |
lb |
Fresh pork picnic shoulder |
| 12 |
oz |
Pork liver |
| 1 |
|
Onion, quartered |
| 1 |
|
Garlic clove |
| 8 |
oz |
Veal cutlets |
| 1 |
|
Egg, beaten |
| 1 |
ts |
Salt |
| 2 |
ts |
Green peppercorns |
| 1 |
ts |
Dried mixed herbs |
| 2 |
tb |
Brandy |
|
|
Extra peppercorns (opt) |
|
|
Fresh bay leaf (opt) |
|
|
Crusty bread |
INSTRUCTIONS
Preheat oven to 350'F. (175'C.). Remove rinds and bones from bacon and
pork.
Stretch bacon on a board using back of a knife until bacon is almost double
in length. Line bottom and sides of a 5-cup terrine or souffle dish with
bacon. Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2"
pieces. In a bowl, combine pork shoulder, liver, veal, onion and garlic.
Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.
Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with
foil. Put into a roasting pan half filled with hot water. Bake in preheated
oven 2 hours. Cool 30 minutes. Top with a plate and place a heavy weight on
plate. Cool completely, then refrigerate overnight. Turn out onto a serving
plate. Garnish with additional peppercorns and bay leaf, if desired, and
serve with bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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