|8||Bacon rashers, rind removed|
|9 ounces||Boned chicken breasts|
|18 ounces||Chicken flesh|
|1¾ pounds||Belly or shoulder pork|
|Freshly ground white pepper|
|3 tablespoons||Finely chopped parsley|
Line a greased terrine dish or loaf tin with the bacon rashers. Cut the chicken breasts into fine strips and marinate in the brandy while making the rest of the terrine. Mince the chicken flesh and pork together and place in a large bowl.
Add spices, seasoning and beaten egg and mix well.
Pack half the mixture into the bacon lined terrine and top with the shredded chicken breast meat which has been marinating in the brandy.
Fill the terrine with the remainder of the mince and fold over the rashers on top of the mixture. Slide the bay leaves under the rashers.
Bake with the lid on (or covered with foil if using a loaf tin) in a pan of water at 175 deg. C for 2 hours.
Allow to cool, still covered, and then refrigerate.
Serve with crusty French bread.
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