Terrine of Pork, Veal, and Ham
|Veal cutlet||1⁄4 Pound, cut 1/4 inch thick (1 Piece)|
|Center cut ham slice||1⁄4 Pound, cut 1/4 inch thick|
|Ground allspice||1⁄4 Teaspoon|
|Ground thyme leaves||1⁄4 Teaspoon|
|Boneless veal stew meat||1 Pound|
|Boneless pork butt||1 Pound|
|Pork backfat||1⁄2 Pound|
|Half and half||1⁄3 Cup (5.33 tbs) (Light Cream)|
|Thyme leaves||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Whole bay leaves||2|
|Whole black peppers||6|
Place bacon in a pan, cover with water, and bring to a boil.
Reduce heat and simmer for 20 minutes; drain (this minimizes bacon's smoked flavor).
Cut veal cutlet and ham slice in strips 1/4 inch wide.
Using slicing disc, slice onion and add to meat strips along with brandy and the 1/4 teaspoon each allspice and thyme.
Let stand while you prepare ground meat mixture.
Cut veal, pork, and pork back fat in 1-inch cubes.
Using metal blade, process 1 cup at a time until finely chopped.
Transfer each batch to a large mixing bowl after it is chopped.
Cut white part only of green onions in 1-inch lengths and process with parsley until finely chopped.
Drain brandy from marinated meat strips (discard sliced onion) and add to green onion-parsley mixture along with eggs, half-and-half, salt, the 1 teaspoon thyme, the 1/2 teaspoon allspice, and pepper.
Process until blended.
Pour over ground meat and stir.
Process meat mixture, 1/3 at a time, to mix well — meat will be very finely ground, and pieces of pork fat will look about the size of a pin head.
Lay 3 strips prepared bacon in bottom of a 9 by 5-inch loaf pan.
Spread 1/3 of ground meat mixture in pan; arrange 1/2 the ham and veal strips lengthwise in pan.
Add another 1/3 of ground meat to pan, then top with remaining meat strips.
Spread remaining ground meat on top and pat down.
Cover with remaining 3 strips bacon.
Place bay leaves and black peppers on top.
Cover, bake, weight, and chill according to directions for country terrine.