Name: Country Veal Terrine
Yield: Serves 18-20
Cuisine: France
Ingredients: 1 heaped tablespoon (2 x 15 ml spoon) soft brown sugar; 1 heaped tablespoon (2 x 15 ml spoon) finely chopped sage; 1-1½ glasses sherry; 10 crushed allspice or juniper berries; 2-3 teaspoons (2-3 x 5 ml spoon) mixed spice; 1½ lb (600 g) pie veal; ¾ lb (300 g) pig’s liver (minced through the coarse blade of a mincer); 1 lb (400 g) belly of pork; 4-5 black peppercorns or whole juniper berries; ¾ lb (300 g) thinly sliced smoked streaky bacon; approx. 4 bay leaves; approx. 8 peppercorns; plenty of salt and black pepper; 2 teaspoons (2 x 5 ml spoon) ground mace or nutmeg

Preparation info

Serves
18-20

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

This large terrine, turned out of its dish, neatly striped with bacon and glossy with its own delicious jelly, is a beautiful sight at a Christmas party, and although it is straightforward to do you are bound to feel triumphant! It can be made well in advance and kept in the fridge for up to two weeks. If you are unable to get veal you can use lean pork or even boned chicken instead.