Country-Style Terrine

PREPARATION

• Cut the pork shoulder and half of the back fat into 1-inch thick pieces. Add the chicken livers and toss the meat with salt. Refrigerate.

• Grind the bay leaves, peppercorns, allspice, clove and cayenne in a spice mill. Add Ÿ of this mixture to the meat, and mix together. Reserve the remaining spice mixture. Season the meat and refrigerate overnight.

• Line a 12-by-4-inch terrine pan (or two 5-cup loaf pans) with thin slices of the remaining back fat. Refrigerate.

• Preheat the oven to 350 degrees. Grind the seasoned meat using the Œ-inch plate of a meat grinder. Add the parsley, garlic, hazelnuts and brandy to the ground meat. Mix lightly. Cook and chill a little patty of the mixture to check for seasoning. Add more seasoning if needed.

• Put the meat into the terrine pan, tap down to remove air pockets, and cover with foil. Place the terrine in a shallow pan and fill the larger pan with hot water. The water should come up to about two-thirds of the sides of the terrine pan. Bake until the internal temperature reaches 140 degrees, or about 1œ hours.

• Remove terrine from the water bath and cool at room temperature for an hour. Refrigerate overnight. The terrine can be unmolded by dipping the pan in hot water for a few minutes or by heating with a blowtorch and then inverting.