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Herbed Pork and Chicken Liver Terrine
Gourmet Archives

1 1/2 pounds spinach (or 1 1/2 packages
frozen spinach)
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
packages frozen 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-
ture, 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
in the 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 the terrine 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.

Featured Archive Recipes:
Brandied Liver Pâté
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Chicken Liver Terrine, Quick
"Foie Gras Faux"
Country Pâté
Mushroom Pâté
Pâté Maison
Seafood Pâté
Vegetable and Veal Pâté
  

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