Pork Galantine with Pickle, Eggs, and Cheese

At the start of my life in restaurants, I learned the art of terrines. I’d spend every Friday hunched at the counter like a jeweler, tweezing the veins out of lobes of foie gras, making enough to last the week. I was proud of my work; I was the only person at the restaurant who made them, getting paid less for a ten-hour shift than it would’ve cost diners to buy half a terrine, at $22 a slice. I had the mindset of a child of immigrants: I worked hard, because this was my opportunity.