8 sl Bacon
1 lb Fresh pork picnic shoulder
12 oz Pork liver
1    Onion, quartered
1    Garlic clove
8 oz Veal cutlets
1    Egg, beaten
1 ts Salt
2 ts Green peppercorns
1 ts Dried mixed herbs
2 tb Brandy
Extra peppercorns (opt)
Fresh bay leaf (opt)
Crusty bread

Preheat oven to 350F. (175C.). 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.