8 slices bacon
1 pound fresh pork picnic shoulder
12 ounces pork liver
1 onion, quartered
1 garlic clove
8 ounces veal cutlets
1 egg, beaten
1 teaspoon salt
2 teaspoons green peppercorns
1 teaspoon dried mixed herbs
2 tablespoons brandy
extra peppercorns (optional)
fresh bay leaf (optional)
crusty bread
Servings: 8
1. Preheat oven to 350F. (175C.). Remove rinds and bones from bacon and pork. Stretch bacon on a board using back of a knife until bacon is almost double in length. Line bottom and sides of a 5-cup terrine or souffle dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2" pieces.
2. In a bowl, combine pork shoulder, liver, veal, onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.
3. Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with foil. Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours.
4. Cool 30 minutes. Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate. Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.
Servings: 8
1 pound fresh pork picnic shoulder
12 ounces pork liver
1 onion, quartered
1 garlic clove
8 ounces veal cutlets
1 egg, beaten
1 teaspoon salt
2 teaspoons green peppercorns
1 teaspoon dried mixed herbs
2 tablespoons brandy
extra peppercorns (optional)
fresh bay leaf (optional)
crusty bread
Servings: 8
1. Preheat oven to 350F. (175C.). Remove rinds and bones from bacon and pork. Stretch bacon on a board using back of a knife until bacon is almost double in length. Line bottom and sides of a 5-cup terrine or souffle dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2" pieces.
2. In a bowl, combine pork shoulder, liver, veal, onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly.
3. Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with foil. Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours.
4. Cool 30 minutes. Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate. Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.
Servings: 8
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