Yield: 8 servings
|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|
|2 teaspoons||Green peppercorns|
|1 teaspoon||Dried mixed herbs|
|\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