- 1 to 2 teaspoons vegetable oil
- 2 ounces shallots, diced
- 1/4 cup brandy
- 20 ounces veal, cubed
- 14 ounces pork, cubed
- 4 ounces fat
- 2 ounces egg whites (from 2 eggs)
- 2 teaspoons heavy cream
- 2 teaspoons chopped parsley
- 2 teaspoons chopped thyme
- Salt and black pepper
- 1 pound sliced bacon
- Cumberland Sauce, for serving (recipe follows)
- French baguette, sliced 1/2-inch thick, toasted, for serving
- Whole grain and Dijon mustard, for serving
- Cornichons (small pickles), for serving
- Chopped parsley, for garnish
Preheat oven to 325 degrees F.
Butter a 1 1/2-quart terrine mold and line with microwave-safe plastic wrap. Place a dishtowel in roasting pan large enough to fit terrine.
In a small skillet heat oil and sauté shallots until tender. Carefully add brandy and deglaze pan. Set aside to cool. In workbowl of a food processor combine veal, pork and fat and pulse until mixture is a little coarse. Remove 1 cup of mixture to a large bowl, scrape down sides of workbowl, and add egg whites. Process until smooth. Add cream and process just until fully mixed. Add creamed meat mixture to coarse meat. Stir in herbs, cooked shallots and seasonings.
Line prepared terrine mold with bacon strips, leaving enough overhang to fold over top. Fill with forcemeat. When full, sharply tap mold on counter to release any trapped air. Fold over extra bacon. Cover top tightly with lid or tin foil. Place terrine in roasting pan, pour in hot water to reach halfway up sides of mold and bake until a thermometer inserted in pate registers 140 degrees F, 1 1/2 to 2 hours.
When cooked through, remove terrine from roasting pan, uncover, and set in another roasting pan filled with ice water to cool completely. Weight down terrine with several cans and refrigerate overnight. Unmold and peel off plastic wrap. Slice 1/4-inch thick and serve with Cumberland sauce, toasted baguette, mustards and cornichons, garnished with parsley.
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