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  Herb Terrine
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 135
Ingredients:
Stephen Ceideburg
1 lb Boneless pork, untrimmed
1/2 lb Boneless veal
1 cup Chopped onion
3 Garlic cloves, minced
1 tbsp Butter
1 1/2 cup Chopped fresh spinach
3 tbsp Brandy
1 Egg
1 tsp Dried basil (or 1 1/2 tablespoons fresh)
1 tsp Dried rosemary (1 1/2 tablespoons fresh)
1/4 tsp Dried thyme (1 tablespoon fresh)
1 1/2 tsp Salt
1/2 tsp Fennel seeds, crushed
1/2 tsp Pepper
6 slice Bacon
3 Hard-cooked eggs
Gherkins, pickled onions, for garnish
Instructions:
Cut meat into small pieces and finely chop in a food pro- cessor or
meat grinder. Saute onion and garlic in butter. Add spinach and cook
for 1 minute.

Put the spinach mixture into a bowl and stir in the chopped meat. Add
brandy, egg and seasonings; mix well.

Arrange bacon slices across bottom and sides of 8 1/2 x 4 1/2 inch
loaf pan, letting slices hang over edge. Put half the meat mixture
into the pan. Arrange hard-cooked eggs (peeled) lengthwise down the
center of the meat pressing down slightly. Put remaining meat on top
and wrap bacon across the top.

Preheat oven to 350 degrees F.

Cover pan with aluminum foil. Set in a baking pan with hot water
reaching a third of the way up the sides of the pan. Bake for 1 1/2
hours, or until meat juices run clear. Let stand uncov- ered for 30
minutes. Pour off fat. Cover and put weights on top. Refrigerate 24
hours.

Remove from pan and trim off excess fat. Cut into 1-inch slices and
wrap in clear plastic wrap with gherkins and onions and tie with
ribbon for a delicious gift.

PER SERVING: 140 calories, 14 g protein, 3 g carbohydrate, 8 g fat (3
g saturated), 112 mg cholesterol, 395 mg sodium, 0 g fiber.

Merle Ellis writing in The San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg
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