2 pounds lean pork. coarsely chopped
2 pounds veal, finely chopped
1 pound ground chicken livers
1 pound salt pork, diced
6 garlic cloves, finely chopped
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon basil
salt & pepper
1/3 cup Cognac
Directions: Preheat oven 325F. Combine all of the ingredients using your hands. Line a terrine or meat loaf pan with strips of salt pork. Fill with meat mixture, place more salt pork strips over the top. Cover with foil and set dish on baking sheet with a rim to catch the drips. Bake 2 to 2 1/2 hours. Cover top with foil and a board. Weigh it down with canned goods, and leave several hours. Pour off any fat and refrigerate. The recipe makes 2 terrines, depending upon the size.
Notes: Serve with crusty French bread and grainy mustard.