Terrine de Campagne
|Garlic||2 Clove (10 gm), crushed|
|Bacon (streaky) rashers||1 Pound (500 Grams)|
|Fresh white breadcrumbs||4 Ounce (125 Grams)|
|Dry red wine||1⁄4 Pint (150 Milliliter)|
|Pork belly||12 Ounce, minced (350 Grams)|
|Pork livers||12 Ounce, chopped (350 Grams)|
|Chicken livers||1 Pound, chopped (500 Grams)|
|Chopped thyme||1 Teaspoon|
|Chopped sage||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Grated nutmeg||1 Teaspoon|
|Parsley sprigs||3 (For Garnish)|
Remove the rind from the bacon rashers and use half to line the base and sides of a large terrine or loaf tin, stretching them to fit if necessary.
Chop the rest of the bacon and mix with the remaining ingredients, adding nutmeg, salt and pepper to taste.
Turn into the prepared dish, press down firmly and cover with buttered greaseproof paper and foil.
Place in a bain-marie and bake in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 2 to 2 1/2 hours.
Place a weight on top of the terrine and leave to cool, then chill.
Turn out and garnish with parsley.
Serve sliced, with melba toast.