French Rustic Terrine Pate Rustique

• 1 lb. boneless pork, ground
• 1 lb. boneless veal, lamb
• beef, ground
• 2 eggs
• 1 onion, finely chopped
• 2 tbsp. lard, melted
• 1-1/4 cup dry white wine
• salt and pepper
• mixed spices
• 1/2 cup gelatinous meat stock (recipe below)
• 2 lb. veal hindshank
• 2 calf's feet, halved lengthwise and blanched for 5 minutes
• 2 lb. chicken backs, necks and wing tips
• 1/2 lb. fresh pork rind
• 1-1/4 gal. water (about)
• 1 bouquet garni, including leek and celery
• 1 garlic bulb
• 2 md. sized onions, 1 stuck with 2 whole cloves
• 4 lg. carrots
• salt

1. FOR THE MEAT: Mix the meats together, add the remaining ingredients and mix well.
2. Pack the mixture into a buttered 5 cup terrine mold and cook it, uncovered, in a preheated 300 F. oven for two hours, or until the mixture has shrunk from the sides of the mold.
3. When the terrine is cold, turn it out and decorate it as you wish.
4. FOR THE MEAT STOCK: To make about 3 quarts.
5. Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
6. Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
7. Bring slowly to a boil and, with a slotted spoon, skim off the scum that rises.
8. Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes.
9. Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
10. Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
11. Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
12. Cool the strained stock, then refrigerate it for 12 hours.
13. When the stock has set, spoon off the solidified fat.
14. Wipe off traces of fat with a towel dipped in water and squeezed dry.
15. If the stock is not as clear as desired, melt it over high heat.
16. Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
17. Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
18. Let the stock settle for a minute or so, then boil it up two more times.
19. Strain the stock through a cloth lined colander.
20. Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days.
21. Or, the stock may be melted and poured into freezer containers.

boneless pork, boneless veal, beef, eggs, onion, lard, white wine, salt, mixed spices, gelatinous meat, veal hindshank, s feet, chicken backs, fresh pork rind, water, bouquet garni, garlic, onions, carrots, salt

Taken from www.foodgeeks.com/recipes/20306 (may not work)