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Beef, Pork, And Liver Terrine Recipe
|Lean ground beef||1 Pound|
|Coarse ground pork||1 Pound|
|Beef liver||3⁄4 Pound, ground very coarse or chopped|
|Garlic||4 Clove (20 gm), crushed|
|Eggs||2 (At Room Temperature)|
|Brandy/Dry sherry||2 Tablespoon|
|Thyme||1 Teaspoon (Use Whole)|
Serving size: Complete recipe
Calories 2695 Calories from Fat 1436
% Daily Value*
Total Fat 160 g246.1%
Saturated Fat 58.9 g294.3%
Trans Fat 0.6 g
Cholesterol 1955.4 mg
Sodium 5007.1 mg208.6%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3 g12%
Sugars 1.3 g
Protein 255 g510.7%
Vitamin A 1170.5% Vitamin C 41%
Calcium 26.7% Iron 191.2%
*Based on a 2000 Calorie diet
Cut a piece of plywood so that it just fits inside the top of the terrine or pan.
It will need to go down into the pan far enough to press the meat.
Blanch the bacon by placing it in boiling water for just a couple of minutes.
Remove, and drain.
Place 3 slices bacon on the bottom of the mold.
Mix together all the other ingredients except for the bay leaf and the remaining bacon slices.
Place the mixture in the mold or terrine, and top with the remaining bacon and, finally, the bay leaf.
Cover with aluminum foil, and place in a pan of water that will come about halfway up the side of the pan.
Bake, covered, in the water bath, at 350° for 2 hours.
Remove from the oven, and pour the water from the pan.
Put the mold back into the pan, and place the wooden form on the top of the loaf.
Leave the aluminum in place, but loosen the sides of the foil.
Place a weight on the top of the wood to press the loaf as it cools.
Cans work well.
Allow the mold to cool for an hour, and then place the whole works in the refrigerator overnight.