Country Pork And Pistachio Terrine

• 3 tablespoons butter or margarine
• 1 onion (3/4 lb.), peeled and chopped
• 2 cloves garlic, peeled and pressed or minced
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon white pepper
• 1 1/2 pounds ground lean pork
• 2 large eggs
• About 1 teaspoon salt
• 3/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup shelled salted roasted pistachios
• 1 can (10 oz.) condensed beef consomme
• 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
• 2 fresh or dried bay leaves
• 10 to 15 black peppercorns

1. In a 10- to 12-inch frying pan over medium-high heat, stir butter, onion, and garlic often until onion is limp, 5 to 7 minutes. Stir in thyme, coriander, allspice, and white pepper. Remove from heat.
2. In a bowl, with a mixer on medium speed, beat pork, eggs, 1 teaspoon salt, and flour until well blended. Add milk and onion mixture; beat until blended. Stir in pistachios.
3. Spoon the meat mixture into an oiled 8- to 9-cup terrine or deep casserole, or a 5- by 9-inch loaf pan. Spread mixture level; seal with foil or casserole cover.
4. Bake in a 350u0b0 oven until a thermometer inserted in center of terrine reaches 155u0b0 (or terrine is no longer pink in center; cut to test), about 1 hour. Uncover and let cool at least 1 hour. Cover and chill until cold, at least 3 hours, or up to 1 day. Scrape off and discard any solid fat from meat.
5. Pour 1/4 cup consomme into a 1- to 2-quart pan. Add gelatin and stir mixture over medium-low heat until gelatin is dissolved, about 2 minutes, then stir in remaining consomme. Pour over terrine. Rinse and dry bay leaves and lay on terrine; sprinkle evenly with peppercorns. Cover and chill until consomme is firm, at least 1 1/2 hours.
6. Slice terrine crosswise in casserole; use a wide spatula to lift out slices. Add salt to taste.

butter, onion, garlic, thyme, ground coriander, ground allspice, white pepper, ground lean pork, eggs, salt, flour, milk, pistachios, condensed beef consommue, unflavored gelatin, bay leaves

Taken from www.myrecipes.com/recipe/country-pork-pistachio-terrine (may not work)