Country Terrine - 1 1/2 pounds beef livers or pork livers
- 1/2 cup heavy cream
- 1/2 pound pork fat
- 1 1/2 pounds pork; boneless
- 1 large onion; chopped
- 1 tablespoon butter
- 2 cloves garlic; crushed
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 2 eggs
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon white flour
- 1/3 cup brandy
- 3 slices 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, sauté onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350°F.
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to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 1/2 to 1 3/4 hours.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.
The cooked terrine should be weighted down with canned food or other heavy objects while cooling. This results in a terrine with a close, even texture that will slice well. This terrine tastes better when allowed to mellow at least a day.
Yields: 15 to 18 slices