Country terrine (Terrine de Campagne)

Terrine is a French loaf that is served as an appetizer at room temperature or cold. It is a mixture of coarsely chopped meat, fish or vegetables.

1 thick slice cooked ham

2 tbsp brandy

1 medium onion, finely diced

1 tsp  fresh thyme leaves, chopped

2g garlic cloves, peeled and finely chopped 

4 oz chicken livers

1 tbsp butter

1 1/4 lb ground pork

1/2 lb ground veal

1/4 tsp ground allspice

1 pinch of ground nutmeg

1 pinch of ground cloves

2 eggs, lightly beaten

1-2 bay leafs

salt and pepper

Slice the ham into long strips. Cut off any tough membrane from chicken livers, and coarsely chop them.  

Cook onion in a butter on a medium low heat until soft and golden brown, about 10 minutes. Add the garlic and thyme,cook,stirring, 1 minute. Transfer to a large bowl, let cool. Add chicken livers, ground pork, ground veal, eggs, allspice, nutmeg, cloves, brandy, salt and pepper. Mix well. 

Heat the oven to 350 F. Spoon half of the mixture into the terrine (or meatloaf pan), then arrange the ham strips lengthwise, end to end, on top. Spread the remaining meat mixture over the ham. place bay leaves on top. Cover terrine with with lid (or foil, if using meatloaf pan), seal well. Place the mold in the roasting pan. Add boiling water to come halfway up the sides. Transfer everything to the oven.  Bake it for 1 1/2 hours. Remove the terrine from the water bath and let it cool. Remove the lid, cover the terrine with foil, and set a weight on top. Chill for at least 1 day.
Scrape away and discard any fat from the top of the terrine. Run a small knife around the sides of the terrine and turn it out onto chopping board or plate. Slice it and enjoy.

Adapted from LOOK AND COOK: FRENCH COUNTRY COOKING by Anne Willan