• 1 lb. fresh pork fat
  • 11 2 lb. lean pork
  • 11 2 lb. beef liver
  • 1 2 lean veal
  • 1 3 cup chopped shallots
  • 1 2 tsp chopped garlic
  • 1 2 lb. chicken livers
  • 1 4 cup brandy
  • 3 Tb heavy cream
  • 2 tsp lemon juice
  • 1 egg
  • 2 Tb flour
  • 1 2 tsp allspice
  • 11 2 Tb salt
  • Pepper to taste
  • 1 4 lb. smoked tongue/ham
  • 3 4 lb. fresh pork fat
  • Bay leaves


Grind the meat (the first four items - pork fat, pork, liver, veal) together so it is fine, but not too mushy.
Saute the shallots and garlic in butter until soft but not brown. Add to the ground meat.
Saute the livers in the butter until stiff, but not cooked through. Deglaze the pan with the brandy and reduce slightly. Set aside.
Beat the cream, lemon juice, egg, flour and spices into the meat mix. Beat the mix until it is light and fluffy. Cook a small amount of the mix and check the seasoning. As it contains pork, do not taste the mixture raw! Cut the tongue or ham into small cubes and fold into the meat mix.
Slice the fresh pork fat into slices 1 8 inch thick. Line a covered terrine with the pork fat. Put half the meat mixture into the prepared terrine. Then a layer of chicken livers. Add the rest of the meat. Cover with more pork fat. Decorate with bay leaves. Cover with foil and the terrine lid. Bake for 2 hours at 350 in pan containing water about half way up the terrine. Check from time to time to ensure that there is enough water. When done, replace the foil with new foil. Press under a weight for several hours and
allow the terrine to cool. Refrigerate with the weight still in place.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Terrine Maison