Recipe - Herb Terrine

Stephen Ceideburg
1 pound Boneless pork, untrimmed
One half pound Boneless veal
1 cup Chopped onion
3 Garlic cloves, minced
1 tablespoon Butter
1 One half cup Chopped fresh spinach
3 tablespoon Brandy
1 Egg
1 teaspoon Dried basil (or 1 1/2
tablespoons fresh)
1 teaspoon Dried rosemary (1 1/2
tablespoons fresh)
One fourth teaspoon Dried thyme (1 tablespoon
fresh)
1 One half teaspoon Salt
One half teaspoon Fennel seeds, crushed
One half teaspoon Pepper
6 sl Bacon
3 Hardcooked eggs
Gherkins, pickled onions,
for garnish

Cut meat into small pieces and finely chop in a food pro cessor or meat
grinder. Saute onion and garlic in butter. Add spinach and cook for 1
minute.

Put the spinach mixture into a bowl and stir in the chopped meat. Add
brandy, egg and seasonings; mix well.

Arrange bacon slices across bottom and sides of 8 One half x 4 One half inch loaf
pan, letting slices hang over edge. Put half the meat mixture into the pan.
Arrange hardcooked eggs (peeled) lengthwise down the center of the meat
pressing down slightly. Put remaining meat on top and wrap bacon across the
top.

Preheat oven to 350 degrees F.

Cover pan with aluminum foil. Set in a baking pan with hot water reaching a
third of the way up the sides of the pan. Bake for 1 One half hours, or until
meat juices run clear. Let stand uncov ered for 30 minutes. Pour off fat.
Cover and put weights on top. Refrigerate 24 hours.

Remove from pan and trim off excess fat. Cut into 1inch slices and wrap in
clear plastic wrap with gherkins and onions and tie with ribbon for a
delicious gift.

PER SERVING: 140 calories, 14 g protein, 3 g carbohydrate, 8 g fat (3 g
saturated), 112 mg cholesterol, 395 mg sodium, 0 g fiber.

Merle Ellis writing in The San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini