Ingredients

  • 2 pounds veal shoulder (cubed)
  • 1 pound pork shoulder (cubed)
  • 1 pound chicken livers
  • 2 duck breasts (cut in strips, chicken breasts may)
  • 2 cups wine (white)
  • 6 bay leaves
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 pound fatback (thinly sliced)
  • 1 pound fatback (cubed)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon allspice
  • 2 teaspoons thyme
  • 1 cup flour
  • 2 eggs (lrgs)
  • 2 ounces brandy

Directions

  1. Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days.
  2. Line a terrine with the pork fat.
  3. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.
  4. Pack half of the mixture into the lined terrine.
  5. Add the duck breasts and fat strips, then cover with the remaining forcemeat.
  6. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.
  7. Bake at 280 F for 2 to 3 hours or until the juices are clear.
  8. Remove lid and cool.
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NutritionView more

900Calories
Sodium25%DV590mg
Fat43%DV28g
Protein180%DV92g
Carbs11%DV32g
Fiber8%DV2g

PER SERVING *

Calories900Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat10g50%
Trans Fat
Cholesterol760mg253%
Sodium590mg25%
Potassium1630mg47%
Protein92g180%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber2g8%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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