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Title: Classic Country Terrine (Harry)
Categories: Appetizers, French
Yield: 1 Loaf

1 lb Bacon; sliced
1/4 c Brandy
4 oz Smoked ham; cut into 1/2"
-strips
1 md Onion; chopped
2 cl Garlic; minced
2 tb Butter
1 lb Ground pork
1/2 lb Ground veal
1/4 c Chicken livers; coarsely
-chopped
2 Eggs
1 ts Salt
1/2 ts Dried thyme
1/2 ts Dried savory
1 pn Ground allspice; to taste
1 pn Cloves; to taste
1 pn Nutmeg; to taste
Freshly ground pepper
1/2 c Green pistachio nuts
Fresh herbs; for garnish

In a large fry pan, cover the bacon with water and simmer for 10
minutes in order to remove some of the saltiness and excess fat.
Drain and pat dry. Set aside.

Marinade the ham (we use prosciutto), in the brandy.

Saute the onion and garlic in butter until soft. Mix together all the
ingredients, except the ham, nuts, and herb garnish. Drain the ham
and then add the marinade to the meat mixture and mix thoroughly.

Make a small patty and fry until cooked through.Test for seasonings
and adjust them in the raw mixture if required.

Preheat oven to 350°F.

Arrange the bacon slices across the bottom and up the sides of a 4-cup
terrine mold or loaf pan. Spoon in half the meat mixture. Sprinkle on
1/2 the pistachio nuts and arrange the ham slices length wise to
cover the nuts. Cover with the remaining nuts and then spread on the
balance of the meat, pressing tightly. Fold bacon over the top.
Decorate with fresh herbs.

Cover the pan with foil and place into a large deep baking pan. Add
enough boiling water to reach half way up the sides of the terrine.

Bake for 1-1/2 hours or until juices run clear when pierced with a
skewer. (About 160°F on a meat thermometer.)

Remove terrine from oven and place on a rack. Cool slightly. Remove
from water bath and drain off all accumulated fat. Weight the terrine
with heavy tins or a foil covered brick. Refrigerate weighted for at
least 24 hours before serving.

To serve, remove the weight and foil. Carefully turn out onto a plate
and then turn back, bottom side down, onto a serving platter. Slice
to serve. Pates and terrines are traditionally served with crusty
bread and tiny sour pickles called cornichons (gherkins).

HAD's editorial note: the nuts may be omitted if any one has
allergies. I also prefer to grind my own meat and to also grind the
chicken livers.

Recipe by Long forgotten magazine

Recipe FROM: <https://web.archive.org/web/20170328105229/
http://recfoodcooking.org/sigs/Harry and Samantha Demidavicius/
Classic Country Terrine (Harry).html>

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