18 Servings
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork, boneless
1 lg onion, chopped
1 T butter
2 cloves garlic, crushed
1 T basil, dried
1 T thyme, dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat
3 bay leaves
1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat
with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic,
parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture,
eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust
seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in
meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn, 1
1/2 to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
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