French Country Terrine Pate De Campagne

• 2 lb. boneless fatty pork, ground
• 1 lb. boneless lean veal, ground
• 1 lb. pork liver, trimmed and ground
• 3-1/2 cup fresh bread crumbs
• 1 lg. onion, finely chopped and sauteed in 2 Tbsp. butter until soft
• 3 garlic cloves, crushed to a paste with 1/2 tsp. coarse salt
• 2 tbsp. chopped fresh parsley
• 2 tsp. mixed spices
• 1 tbsp. mixed dry herbs
• 1 tbsp. salt
• 5 OR
• 6 eggs
• 1/2 cup brandy
• 1/4 lb. pork caul, soaked and drained
• 1/4 lb. fresh pork fatback, cut into long, thin strips

1. Combine all of the ingredients except the caul and the strips of fatback.
2. Mix thoroughly, using both hands.
3. Fry a spoonful of the mixture and taste it for seasoning.
4. Line a 2 1/2 quart earthenware gratin dish with the caul, letting it hang over the edges.
5. Pack in the mixture, mounding it up to form a dome.
6. Press the strips of fat in a crisscross pattern over the surface and fold over the caul, molding it neatly.
7. Cook the terrine in a preheated 350 F. oven for 1 1/2 hours, or until a skewer inserted in the center comes out hot.
8. Petits Propos Culinaires.

boneless fatty pork, boneless lean veal, pork, bread crumbs, onion, garlic, parsley, mixed spices, mixed dry herbs, salt, or, eggs, brandy, pork caul, fresh pork fatback

Taken from www.foodgeeks.com/recipes/20308 (may not work)