This coarsely-textured pâté derives its name from the deep rectangular dish in which it is cooked. Meat terrines often contain a high proportion of pork, and some pork fat, to prevent the meat from becoming dry.
Melt the butter in a pan over low heat. Warm the garlic, shallots, thyme and bay leaf with the pork fat, liver and pork loin. Gently cook for 3-5 minutes. Add the brandy, wine, salt, nutmeg and some pepper, stirring well to coat the meat—the mixture should be warm, not hot. Leave to cool, then refrigerate overnight.