Any shape of container or dish can be used to make this terrine – in fact, it looks very attractive made in a pie dish and turned out. Lining the dish with strips of bacon is not essential but it helps to add moistness to the strips of lean meat within it.
Alternatively, instead of turning out the terrine make it in a special terrine dish (page 25) and garnish the top attractively with bay leaves, juniper berries and maybe at Christmas time with a few cranberries. For an appetizing gloss, brush the top with some cooled chicken aspic.
Mix together in a large bowl 500g (1 lb) minced or chopped braising pork, 250g (8oz) chopped pig’s liver, 1 chopped onion, 2 crushed cloves of garlic, 3tablespoonsbrandy or sherry, ½teaspoonground allspice, 1teaspoondried sage, salt and black pepper. Marinate for 4–8 hours or overnight.
Cut 2duck, pheasant or chicken breasts into strips and season. Mix in a bowl and cover. Stretch 250g (8oz) denuded streakybacon rashers with the back of a knife and line in strips across a greased 1.5litre (2½pint) loaf tin or terrine dish, leaving a little on each side as an overlap.
Check the seasoning by frying a small amount of the marinated meats first, tasting, then adding more salt, pepper or spice if necessary. Spoon into the bacon-lined tin, alternating layers of marinated meats and the strips of poultry or game. Fold back the overlapping strips of bacon. Cover with greased foil.
Place in a bain-marie and cook at 180°C, 350°F, Gas Mark 4 for 1½ hours. Remove from the bain-marie and cool, then chill, placing a board and some weights on top; leave to ‘mature’ in the refrigerator for about 2 days. To serve remove the foil and unmould by dipping the tin briefly in hot water. Cut in thin slices.