Country Terraine

Ingredients

Instructions

  • 3/4 lb. sliced bacon
  • 1 tbls. butter
  • 1/3 cup chopped onion
  • 1 1/2 lb. pork, (1/2 lb. ground pork backfat and 1 lb. ground pork shoulder)
  • 1/2 lb. ground veal
  • 1/2 lb. chicken liver,finely chopped
  • 2 cloves garlic, crushed
  • 1/4 tsp. ground allspice
  • pinch ground cloves
  • pinch ground nutmeg
  • 2 eggs, beaten
  • 1/2 c. heavy cream
  • 2 tbls. brandy
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. chopped pistachios
  • 1/2 lb. ham cut in strips, 1/4 inch thick
  • 1 bay leaf

Mustard Sauce

  • 1 c. mayo
  • 2 tbls. red wine vinegar
  • 2 1/2 tbls. sugar
  • 2 tbls. Dijon mustard
  • 1 tbls. horseradish
Line sides and bottom of the terraine or casserole with bacon reserving a few slices for the top. Set oven at 350.

Saute onion in butter until soft but not brown and mix together with pork, veal, chicken liver, garlic, allspice, cloves, nutmeg, eggs, cream, brandy, salt and pepper. This mixture should be quite spicy. Saute a small amount to taste for seasoning. Add pistachios. Beat the mixture until seasoning is evenly blended.

At this point, place a pan of hot water in which the terraine will be baked in the oven. Spread 1/3 of the pork mixture in the casserole. Add a layer of ham strips 1/2 inch apart followed by another 1/3 of the pork mixture. Add the remaining ham and top with the remaining pork mixture. Place the reserved bacon on top. Place the bay leaf on top and add the terraine lid.

Tin foil well to seal. Set the terraine in the water bath in the oven and bake at 350 for 1 hour and 20 minutes. Uncover the terraine for 20 minutes of cooking to brown the bacon slightly.

Remove from oven and press terraine with a board or plate covered with a two lb. weight to drain grease until cold.

Keep the terraine in the refrigerator for at least 3 days or up to a week to allow flavors to meld. Will keep for months in the freezer, wrapped in saran wrap, tin foil and a baggie. To serve, unmold, slice in half the long way and then in 1/2 inch pieces. Warm and slice the French bread and serve the mustard sauce on the side

Mix all ingredients of mustard sauce and refrigerate.