Ingredients

1 cup finely chopped onion (1 large)

2 tablespoons unsalted butter

2 garlic cloves, finely chopped

1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled

1 tablespoon kosher salt or 1 1/2 teaspoons table salt

1 teaspoon black peppercorns

1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 Turkish or 1/2 California bay leaf

1/2 cup heavy cream

2 large eggs

3 tablespoons Cognac or other brandy

1/2 lb chicken livers, trimmed

1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)

1/2 lb ground fatty veal (preferably veal breast)

1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes

12 bacon slices (about 3/4 lb)

• Special equipment: an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer
• Accompaniments: cornichons; mustard; bread or crackers

Description

Terrine De Campagne The Straightforward Character Of This Terrine Reminds Us Of The Words Of Richard Olney, An Influential American Cookbook...

View Full Recipe