Beef, Pork, And Liver Terrine
|Lean ground beef||1 Pound|
|Coarse ground pork||1 Pound|
|Beef liver||3⁄4 Pound, ground very coarse or chopped|
|Garlic||4 Clove (20 gm), crushed|
|Eggs||2 (At Room Temperature)|
|Brandy/Dry sherry||2 Tablespoon|
|Thyme||1 Teaspoon (Use Whole)|
The day before, first, be sure to be ready with a mold or terrine (a bread pan or a 2-quart terrine is fine).
Cut a piece of plywood so that it just fits inside the top of the terrine or pan.
It will need to go down into the pan far enough to press the meat.
Blanch the bacon by placing it in boiling water for just a couple of minutes.
Remove, and drain.
Place 3 slices bacon on the bottom of the mold.
Mix together all the other ingredients except for the bay leaf and the remaining bacon slices.
Place the mixture in the mold or terrine, and top with the remaining bacon and, finally, the bay leaf.
Cover with aluminum foil, and place in a pan of water that will come about halfway up the side of the pan.
Bake, covered, in the water bath, at 350° for 2 hours.
Remove from the oven, and pour the water from the pan.
Put the mold back into the pan, and place the wooden form on the top of the loaf.
Leave the aluminum in place, but loosen the sides of the foil.
Place a weight on the top of the wood to press the loaf as it cools.
Cans work well.
Allow the mold to cool for an hour, and then place the whole works in the refrigerator overnight.