Terrine Maison With Cumberland Sauce
|Sliced bacon||1 Pound, blanched|
|Chicken livers||1 1⁄2 Pound, ground|
|Lean ground beef||1 Pound|
|Ground veal||1 Pound|
|Whipping cream||1 Cup (16 tbs)|
|Freshly ground pepper||2 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
|Brandy||1⁄2 Cup (8 tbs)|
|Shelled pistachio nuts||1 Cup (16 tbs)|
|Bacon strips||6 , uncooked|
|Boiled ham slices||6|
|Cumberland sauce||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
Line 12 x 3 x 3 inch loaf pan with overlapping strips of bacon.
Combine ground liver, beef and veal in processor and mix well.
Transfer to mixing bowl.
Add cream, eggs, salt, pepper and nutmeg.
Warm brandy, ignite and add to bowl.
Mix in nuts.
Spread half of pate in loaf pan.
Wrap each whole liver in a strip of bacon and arrange down center of pan.
Cut ham into strips and use to fill in spaces between bacon-wrapped livers.
Spread remaining pate evenly over top.
Cover with overlapping bacon strips.
Preheat oven to 350Â°F.
Double a piece of heavy duty foil and cover top of terrine.
Set pan in larger shallow pan and fill with water to depth of 1 inch.
Bake 2 hours.
Remove terrine from water bath, uncover and continue baking until juices are no longer rosy (or until meat thermometer inserted in center registers 170Â°F to 175Â°F), about 30 minutes.
Remove from oven and carefully pour off excess liquid.
Let cool completely.
Set in refrigerator, place baking sheet on top and weight entire surface with bricks or heavy cans.
Chill thoroughly before unmolding