Signature Dish of Harry and Samantha Demidavicius

Classic Country Terrine (Harry)

1 lb sliced bacon
1/4 cup brandy
4 ozs smoked ham; cut into 1/2 inch strips
1 medium onion chopped
2 cloves garlic minced
2 tablespoon butter
1 lb ground pork
1/2 lb ground veal
1/4 cup chicken livers coarsely chopped
2 eggs
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried savory
1 pinch each ground allspice, cloves and nutmeg to taste
freshly ground pepper
1/2 cup green pistachio nuts
fresh herbs for garnish

In a large fry pan, cover the bacon with water and simmer for 10 minutes in order to remove some of the saltiness and excess fat. Drain and pat dry. Set aside.

Marinade the ham [we use prosciutto], in the brandy.

Saute the onion and garlic in butter until soft. Mix together all the ingredients, except the ham, nuts, and herb garnish. Drain the ham and then add the marinade to the meat mixture and mix thoroughly.

Make a small patty and fry until cooked through.Test for seasonings and adjust them in the raw mixture if required.

Preheat oven to 350°F.

Arrange the bacon slices across the bottom and up the sides of a 4-cup terrine mold or loaf pan. Spoon in half the meat mixture. Sprinkle on 1/2 the pistachio nuts and arrange the ham slices length wise to cover the nuts. Cover with the remaining nuts and then spread on the balance of the meat, pressing tightly. Fold bacon over the top. Decorate with freshherbs.

Cover the pan with foil and place into a large deep baking pan. Add enough boiling water to reach half way up the sides of the terrine.

Bake for 1 1/2 hours or until juices run clear when pierced with a skewer. [about 160°F on a meat thermometer.].

Remove terrine from oven and place on a rack. Cool slightly. Remove from water bath and drain off all accumulated fat. Weight the terrine with heavy tins or a foil covered brick. Refrigerate weighted for at least 24 hours before serving.

To serve, remove the weight and foil. Carefully turn out onto a plate and then turn back, bottom side down, onto a serving platter. Slice to serve. Pates and terrines are traditionally served with crusty bread and tiny sour pickles called cornichons [gherkins].

HAD's editorial note: the nuts may be omitted if any one has allergies. I also prefer to grind my own meat and to also grind the chicken livers.

Recipe came from long forgotten magazine.

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