Terrine de Campagne ~ Country Pâté

Ingredients :

• 500g streaky bacon rashers
• 2 cups fresh white breadcrumbs
• 2 eggs
• ¼ cup dry red wine
• 2 cloves garlic, crushed
• 375g belly pork, minced
• 375g pork livers, chopped
• 500g chicken livers, chopped
• 1 tspn each of thyme and sage, chopped
• 1 tbsp parsley, chopped
• grated nutmeg
• salt and pepper
• parsley sprigs, to garnish

Preparation and Cooking Instructions

1. Remove the rind from the bacon rashers and use half the bacon to line the base and sides of a large terrine or loaf tin, stretching them to fit if necessary.
2. Chop the rest of the bacon and mix with remaining ingredients, adding nutmeg, salt and pepper to taste.
3. Turn into prepared dish, press down firmly and cover with buttered greaseproof paper and foil. Place in a bain-marie and bake in a preheated moderate oven, 160°C for 2-2½ hours.
4. Place weight on top of the terrine and leave to cool, then chill. Turn out and garnish with parsley. Serve sliced, with melba toast.