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1
Preheat oven to 325 degrees F. Butter a 1 1/2-quart terrine mold and line with microwave-safe plastic wrap.
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2
Place a dishtowel in roasting pan large enough to fit terrine.
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3
In a small skillet heat oil and saute shallots until tender.
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4
Carefully add brandy and deglaze pan.
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5
Set aside to cool.
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6
In workbowl of a food processor combine veal, pork and fat and pulse until mixture is a little coarse.
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7
Remove 1 cup of mixture to a large bowl, scrape down sides of workbowl, and add egg whites.
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8
Process until smooth.
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9
Add cream and process just until fully mixed.
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10
Add creamed meat mixture to coarse meat.
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11
Stir in herbs, cooked shallots and seasonings.
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12
Line prepared terrine mold with bacon strips, leaving enough overhang to fold over top.
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13
Fill with forcemeat.
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14
When full, sharply tap mold on counter to release any trapped air.
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15
Fold over extra bacon.
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16
Cover top tightly with lid or tin foil.
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17
Place terrine in roasting pan, pour in hot water to reach halfway up sides of mold and bake until a thermometer inserted in p>tJ registers 140 degreesF, 1 1/2 to 2 hours.
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18
When cooked through, remove terrine from roasting pan, uncover, and set in another roasting pan filled with ice water to cool completely.
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19
Weight down terrine with several cans and refrigerate overnight.
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20
Unmold and peel off plastic wrap.
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21
Slice 1/4-inch thick and serve with Cumberland sauce, toasted baguette, mustards and cornichons, garnished with parsley.
