Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sl Bacon
1 lb Fresh pork picnic shoulder
12 oz Pork liver
1 Onion, quartered
1 Garlic clove
8 oz Veal cutlets
1 Egg, beaten
1 ts Salt
2 ts Green peppercorns
1 ts Dried mixed herbs
2 tb Brandy
Extra peppercorns (opt)
Fresh bay leaf (opt)
Crusty bread

Preheat oven to 350'F. (175'C.). Remove rinds and bones from bacon and
pork.

Stretch bacon on a board using back of a knife until bacon is almost
double in length. Line bottom and sides of a 5-cup terrine or souffle
dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut
veal in 1/2" pieces. In a bowl, combine pork shoulder, liver, veal,
onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy;
mix thoroughly.

Spoon mixture into bacon-lined dish and smooth surface. Cover tightly
with foil. Put into a roasting pan half filled with hot water. Bake
in preheated oven 2 hours. Cool 30 minutes. Top with a plate and
place a heavy weight on plate. Cool completely, then refrigerate
overnight. Turn out onto a serving plate. Garnish with additional
peppercorns and bay leaf, if desired, and serve with bread.

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