View source for Pork and Chicken Terrine

Terrines are a coarser version of the [[pate]], but have a denser consistency and texture, making them a more satisfying main course. While terrines benefit in flavour by being refrigerated for 24 hours before serving, they do not freeze well.
== Ingredients ==
<!---descr="A list of ingredients and amount needed"--->

* 250g [[bacon]]
* 250g [[veal]] steak
* 125g [[pork]] [[fillet]]
* 125g [[chicken]] fillet
* 3 [[bay leaf|bay leaves]]
* 2 large [[onion]]s
* 2 cloves of [[garlic]]
* 125g [[pistachio nut]]s
* 1 [[egg]]
* 1 tablespoon canned green [[pepper]]corns
* 2 tablespoons [[brandy]]
* 1 teaspoon dried [[basil]]
* 1 tablespoon chopped [[parsley]]
* [[salt]], [[pepper]]
* 2 slices [[ham]]
== Preparation ==
<!---descr="Step by Step instructions for preparing the dish"--->

# Remove rind from bacon.
# Place bay leaves at base of loaf tin (base measures 9cm x 22cm).
# Line tin with bacon rashers, reserve enough to cover top.
# Mince veal in food processor until fine. Place in bowl, process chicken and pork, add to veal.
# Process onions and garlic, add to minced meats.
# Shell nuts, add to meat mixture.
# Add egg, peppercorns, brandy, basil, chopped parsley, salt and pepper to meat mixture.
# Mix until well combined.
# Spread half of mixture in bacon-lined loaf tin.
# Cut ham into thin strips.
# Layer ham on top of minced meats, spread remaining mixture on top of ham slices.
# Lay reserved bacon slices on top.
# Cover with aluminium foil.
# Bake in moderate oven 90 minutes.
# Refrigerate overnight.

==References==
<references/> 
[[Category:Bacon Recipes]] 
[[Category:Veal Recipes]] 
[[Category:Pork Recipes]] 
[[Category:Chicken Recipes]] 
[[Category:Ham Recipes]] 
[[Category:Spread Recipes]]