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1
FOR THE MEAT: Mix the meats together, add the remaining ingredients and mix well.
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2
Pack the mixture into a buttered 5 cup terrine mold and cook it, uncovered, in a preheated 300 F. oven for two hours, or until the mixture has shrunk from the sides of the mold.
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3
When the terrine is cold, turn it out and decorate it as you wish.
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4
FOR THE MEAT STOCK: To make about 3 quarts.
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5
Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
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6
Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
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7
Bring slowly to a boil and, with a slotted spoon, skim off the scum that rises.
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8
Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes.
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9
Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
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10
Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
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11
Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
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12
Cool the strained stock, then refrigerate it for 12 hours.
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13
When the stock has set, spoon off the solidified fat.
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14
Wipe off traces of fat with a towel dipped in water and squeezed dry.
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15
If the stock is not as clear as desired, melt it over high heat.
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16
Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
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17
Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
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18
Let the stock settle for a minute or so, then boil it up two more times.
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19
Strain the stock through a cloth lined colander.
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20
Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days.
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21
Or, the stock may be melted and poured into freezer containers.
