Herb terrine

12 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1 pounds Boneless pork, untrimmed
½ pounds Boneless veal
1 cup Chopped onion
3 Garlic cloves, minced
1 tablespoon Butter
1½ cup Chopped fresh spinach
3 tablespoons Brandy
1 Egg
1 teaspoon Dried basil (or 1 1/2 tablespoons fresh)
1 teaspoon Dried rosemary (1 1/2 tablespoons fresh)
¼ teaspoon Dried thyme (1 tablespoon fresh)
1½ teaspoon Salt
½ teaspoon Fennel seeds, crushed
½ teaspoon Pepper
6 slices Bacon
3 Hard-cooked eggs
Gherkins, pickled onions, for garnish

Directions

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 8½ x 4 ½ inch loaf pan, letting slices hang over edge. Put half the meat mixture into the pan. Arrange hard-cooked 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 ½ 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 1-inch 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

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