Country terrine

Name: Country terrine
Yield: Feeds eight
Ingredients: Melt 1 tbsp butter or olive oil in frypan, and cook 2 finely chopped onions until soft, then set aside to cool.; Chop one slice of rindless bacon, and mix with 200 g (7 oz) pork mince, 200 g (7 oz) veal mince and 200 g (7 oz) chicken mince.; Chop one slice of rindless bacon, and mix with 200 g (7 oz) pork mince, 200 g (7 oz) veal mince and 200 g (7 oz) chicken mince.; Chop one slice of rindless bacon, and mix with 200 g (7 oz) pork mince, 200 g (7 oz) veal mince and 200 g (7 oz) chicken mince.; Chop one slice of rindless bacon, and mix with 200 g (7 oz) pork mince, 200 g (7 oz) veal mince and 200 g (7 oz) chicken mince.; Remove crusts from 4 thick slices of stale bread, and crumb in a food processor.; Remove crusts from 4 thick slices of stale bread, and crumb in a food processor.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Melt 1 tbsp butter or olive oil in frypan, and cook 2 finely chopped onions until soft, then set aside to cool.; Melt 1 tbsp butter or olive oil in frypan, and cook 2 finely chopped onions until soft, then set aside to cool.; Work 2 eggs into the meat mixture with your hands, then tip everything into the terrine, top with the last of the bacon, and cover top with foil, tied with string.; Work 2 eggs into the meat mixture with your hands, then tip everything into the terrine, top with the last of the bacon, and cover top with foil, tied with string.; Prepare a water bath by half-filling a roasting pan with water; Heat oven to 180°C (350°F). Line an earthenware terrine or loaf tin with 10 or so slices of thin rindless bacon, keeping 2 in reserve.; Heat oven to 180°C (350°F). Line an earthenware terrine or loaf tin with 10 or so slices of thin rindless bacon, keeping 2 in reserve.; Heat oven to 180°C (350°F). Line an earthenware terrine or loaf tin with 10 or so slices of thin rindless bacon, keeping 2 in reserve.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.; Work 2 eggs into the meat mixture with your hands, then tip everything into the terrine, top with the last of the bacon, and cover top with foil, tied with string.; Work 2 eggs into the meat mixture with your hands, then tip everything into the terrine, top with the last of the bacon, and cover top with foil, tied with string.

Preparation info

Feeds
eight

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Method

Melt 1 tbsp butter or olive oil in frypan, and cook 2 finely chopped onions