Pork And Chicken Terrine Recipe

• 1/2 pound bacon
• 1/2 pound veal steak
• 1/4 pound pork fillet
• 1/4 pound chicken fillet
• 3 bay leaves
• 2 lg. onions
• 2 cloves garlic
• 1/4 pound pistachio nuts
• 1 egg
• 1 tbsp. canned green peppercorns
• 2 tbsp. brandy
• 1 teaspoon dry basil
• 1 tbsp. minced parsley
• Salt
• Pepper
• 2 slices ham

1. Remove rind from bacon.
2. Place bay leaves at base of loaf tin (base measures 4 x 8 inches).
3. Line tin with bacon rashers, reserve sufficient bacon to cover top.
4. Mince veal in food processor till fine.
5. Place in bowl, process chicken and pork, add in to veal.
6. Process onions and garlic, add in to chopped meats.
7. Shell nuts, add in to meat mix.
8. Add in egg, peppercorns, brandy, basil, minced parsley, salt and pepper to meat mix, mix till well combined.
9. Spread half of mix in bacon-lined loaf tin.
10. Cut ham into thin strips.
11. Layer on top of chopped meats, spread remaining mix on top of ham slices.
12. Lay reserved bacon slices on top, cover with aluminum foil, bake in moderate oven (350 degrees F) 1 1/2 hrs, cold.
13. Chill overnight.
14. Terrines benefit in flavor by being kept refrigerated for at least 24 hrs before serving.
15. They will keep for up to a week, but don't freeze well.

bacon, veal steak, pork fillet, chicken fillet, bay leaves, onions, garlic, nuts, egg, canned green peppercorns, brandy, basil, parsley, salt, pepper, ham

Taken from cookeatshare.com/recipes/pork-and-chicken-terrine-44355 (may not work)