Ingredients:
- 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
- 1/2 lb ground fatty veal (preferably veal breast)
- 12 bacon slices (about 3/4 lb)
Directions:
- Assemble and marinate terrine: Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
- While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
- Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
- Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
- Bake terrine: Put oven rack in middle position and preheat oven to 325°F.
- Discard plastic wrap and cover terrine tightly with a double layer of foil.
- Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
- Weight terrine: Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
- To serve: Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
- Cooks' notes: Terrine can be marinated (before baking) up to 24 hours. Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.01 Kcal (1122 kJ) | ||
| Calories from fat | 202.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.49g | 35% | |
|---|---|---|---|
| Cholesterol | 148.7mg | 50% | |
| Sodium | 777.34mg | 32% | |
| Potassium | 171.82mg | 4% | |
| Total Carbs | 3.75g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 10.51g | 21% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 269.27 Kcal (1127 kJ) | ||
| Calories from fat | 203.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.6g | 35% | |
|---|---|---|---|
| Cholesterol | 149.41mg | 50% | |
| Sodium | 781.01mg | 32% | |
| Potassium | 172.64mg | 4% | |
| Total Carbs | 3.77g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 10.56g | 21% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 22.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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