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Pork and Chicken Liver Terrine
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Herbed Pork and Chicken Liver Terrine
1 1/2 pounds spinach (or 1 1/2 packages
1 1/2 pounds ground pork shoulder
1/4 pound bacon, minced
4 eggs, lightly beaten
1/3 cup minced flat-leaf parsley
2 garlic cloves
4 teaspoons basil
1 tablespoon thyme
1 tablespoon salt
Nut meg and pepper to taste
2 tablespoons unflavored gelatin
1/3 cup Sercial Madeira
1 cup chopped scallions
3 tablespoons butter
1/2 pound chicken livers
1/4 cup Cognac
1/3 cup heavy cream
3/4 pound bacon
In a saucepan blanch the spinach, washed and trimmed, in 2 quarts
boiling salted water for 3 minutes. (Or cook one and a half 10-ounce
spinach according to package directions.) Drain the
spinach in a colander, refresh it
under running cold water and squeeze
it well. In food processor chop the spinach coarsely.
In a large bowl combine the ground pork, spinach, 1/4 pound bacon, minced, eggs, minced
parsley, garlic cloves, basil, thyme salt, and
nutmeg and pepper to taste.
In a small bowl sprinkle the gelatin over the Madeira to soften for
10 minutes. In skillet cook the scallions in the butter over moderate heat
5 minutes. Add
the chicken livers, trimmed, and cut into 1/2-inch pieces, and sauté them over moderately
high heat until they are lightly browned
on the outside but still pink within. Add mixture to
pork mixture. Deglaze skillet with the Cognac, scraping up browned bits clinging to bottom
and sides, stir in the cream and the gelatin and add mixture to the pork mix-
combining ingredients well.
Line a 1 1/2-quart terrine with 3/4 pound bacon, sliced, letting ends
hang over the sides. Fill the terrine with the pork mixture, mounding it slightly
center, and fold the overhanging strips over the top. Cover the ter-
rine with foil and the
lid or with a triple layer of foil, and put it in a baking
pan. Pour enough hot water into
the pan to reach halfway up sides of ter-
rine and bake in a preheated 350-degree F. oven 2 hours.
Remove terrine from pan, pour out the water and return terrine to the pan. Let
stand for 15 minutes. Remove lid and, leaving foil intact, weight the ter-
rine with a
4-pound weight. Let the terrine cool and chill it, weighted, overnight. Remove weight and
foil and run a thin knife around inside
edge of terrine. Invert a platter over the terrine
and unmold terrine
onto it. Serve the terrine sliced.
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