There are no tricks and no surprises to a terrine. It is a faithful kitchen friend to whom we should return time and again. Slice thinly and serve with a warm potato salad or quickly sautéed cabbage, or slice thickly and serve with a tumble of sharply dressed green leaves or just a few dill pickles or cornichons. Unbelievably, you will need two bunches of spinach to make one cup of cooked spinach.
Mix minced pork, prosciutto, chicken livers, spinach, thyme, sage, garlic and onion in a large bowl, working them well with your hands. Add egg, salt, pepper, cayenne, nutmeg and brandy and continue to hand-mix until gooey.
Serve at room temperature, or refrigerate for a day or two before serving.
© 1998 All rights reserved. Published by Murdoch Books.