Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 slices | Bacon |
| 1 pounds | Fresh pork picnic shoulder |
| 12 ounces | Pork liver |
| 1 \N | Onion, quartered |
| 1 \N | Garlic clove |
| 8 ounces | Veal cutlets |
| 1 \N | Egg, beaten |
| 1 teaspoon | Salt |
| 2 teaspoons | Green peppercorns |
| 1 teaspoon | Dried mixed herbs |
| 2 tablespoons | Brandy |
| \N \N | Extra peppercorns (opt) |
| \N \N | Fresh bay leaf (opt) |
| \N \N | Crusty bread |
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 ½" 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 a file of Carl Berger Submitted By GAIL SHIPP On 08-18-95