Provençal farmer's terrine

Ingredients for 1 servings:

• 1 onion(s)
• 6 garlic cloves
• 20 g butter
• 1 bunch of parsley
• 1 bunch of basil
• 200 g pork shoulder
• 150 g veal shoulder
• 150 g chicken liver(s)
• 200 g bacon, fattier
• 15 grains of allspice
• 3 bay leaves
• 10 cloves
• 1 pinch of cinnamon
• 2 pinches of mace
• 1 cm ginger root, finely diced
• 1 tsp pepper
• 1 pinch of chili powder
• Salt
• 1 tbsp crème fraîche
• 2 shots of Worcestershire sauce
• 1 egg(s)

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 3 hours

delicious starter or for the buffet

Dice the onion and garlic cloves and fry in butter until translucent. Then chill. Cut the fatty bacon into the thinnest slices possible and line the pie dish. This works best if the bacon has been frozen beforehand. Briefly blanch the chicken livers to make them easier to slice. Now cut one-third of the remaining bacon and one-third of the other meats into not-too-small (about 5 millimeter) cubes. Put the remaining meat, the diced onion and garlic, the parsley, and the basil through the meat grinder (medium slice). Finely grind the bay leaves and crush the cloves, peppercorns, and allspice in a mortar and pestle. Add the diced meat, all the spices, the egg, the crème fraîche, and the Worcestershire sauce to the minced meat mixture and mix well. Season well with salt. Pour the stuffing into the pie dish lined with the bacon strips. To ensure the terrine is evenly firm, tap the pie dish several times on the work surface. Cover the top of the stuffing with bacon strips and secure the lid. Cook in the oven in a water bath at 170 degrees Celsius for 90 minutes. Cool completely in the oven and then let it rest in the refrigerator for at least a day. The dish can be served as an appetizer, at a buffet, or, of course, as a spread. The quantities are based on a 750 ml pie dish. Adjustments may be necessary for other sizes.