Herb Terrine
| Yield: | 12 Servings |
| Categories: | Meats |
| Stephen Ceideburg | ||
| 1 | lb | Boneless pork, untrimmed |
| 1/2 | lb | Boneless veal |
| 1 | c | Chopped onion |
| 3 | Garlic cloves, minced | |
| 1 | tb | Butter |
| 1 1/2 | c | Chopped fresh spinach |
| 3 | tb | Brandy |
| 1 | Egg | |
| 1 | ts | Dried basil (or 1 1/2 tablespoons fresh) |
| 1 | ts | Dried rosemary (1 1/2 tablespoons fresh) |
| 1/4 | ts | Dried thyme (1 tablespoon fresh) |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Fennel seeds, crushed |
| 1/2 | ts | Pepper |
| 6 | sl | Bacon |
| 3 | Hard-cooked eggs | |
| Gherkins, pickled onions, for garnish |
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