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Recipe by: francina
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See below ingredients and instructions of the recipe
8 sl Bacon 1 ts Salt
1 lb Fresh pork picnic shoulder 2 ts Green peppercorns
12 oz Pork liver 1 ts Dried mixed herbs
1 Onion, quartered 2 tb Brandy
1 Garlic clove Extra peppercorns (opt)
8 oz Veal cutlets Fresh bay leaf (opt)
1 Egg, beaten Crusty bread
Preheat oven to 350'F. (175'C.). Remove rinds and bones from bacon and
pork.
Stretch bacon on a board using back of a knife until bacon is almost
double in length. Line bottom and sides of a 5-cup terrine or souffle
dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut
veal in 1/2" pieces. In a bowl, combine pork shoulder, liver, veal,
onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy;
mix thoroughly.
Spoon mixture into bacon-lined dish and smooth surface. Cover tightly
with foil. Put into a roasting pan half filled with hot water. Bake
in preheated oven 2 hours. Cool 30 minutes. Top with a plate and
place a heavy weight on plate. Cool completely, then refrigerate
overnight. Turn out onto a serving plate. Garnish with additional
peppercorns and bay leaf, if desired, and serve with bread. ... from
a file of Carl Berger Submitted By GAIL SHIPP On 08-18-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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