| | Country Pate in Terrine
1 pound of pork liver
1 pound of salt pork
1/4 pound of boneless veal or chicken
3 large eggs
2 tablespoons of butter or margarine
1 cup of finely chopped onion
1 teaspoon of freshly ground black pepper
1/2 teaspoon of sage leaves
1/2 teaspoon of thyme leaves
1/4 teaspoon of ground cloves
1/3 cup of all purpose flour
11/4 cups of milk
2 tablespoon of brandy or sherry
4 strips of bacon
water
parsley sprigs, small gherkins
Thin strips of toast or melba toast
Preheat oven to 350ºF. Grease a 2 quart casserole or terrine with lid.
With a sharp knife cut liver into strips. Gradually add liver to food processor with metal chopping blade and grind until a puree.
Cut salt pork into strips and add to processor and grind to a puree. Repeat with veal.
Add eggs, process until blended.
Melt butter in saucepan, add onion and cook stirring until tender, 5 to 8 minutes.
Stir pepper, sage, thyme and cloves into onion mixture. add flour, stir until blended. Add milk and cook, stirring constantly until mixture comes to boiling.
Gradually add onion milk mixture to liver mixture in processor, process until smoothly blended. Add brandy, blend.
Pour pate into prepared terrine.
Blanch bacon; Heat 2 quarts of water in a large skillet to boiling, add bacon strips, return to boiling. Remove bacon, drain on paper towels.
Place bacons strips on top of pate mixture, covering surface completely. Cover with terrine lid or tightly with foil.
Place casserole in large pan, add hot water halfway up sides of casserole. Bake for 1 hour and 45 minutes to 2 hours or until pate mixture comes away from side of pan.
Remove from water bath, remove cover and bacon strips. Place sheet of foil with heavy late on top to weight down pate.
Refrigerate to chill completely, preferably overnight.
To serve, turn out of terrine onto serving plate or serve directly from terrine. Garnish with parsley. Serve with gherkins and toast. Makes 12 to 15 servings |
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