Variety, Liver, Hamburg & Pork Terrine Meats
blanched bacon slices
1 lb med. ground hamburger
1 lb. ground lean pork
3/4 to 1 lb. liver,ground
4 to 5 cloves fresh garlic,crushed
2 eggs
3 oz. brandy(2+ tbsp.) 		1/8 tsp. salt
1 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. allspice
1 tsp. freshly ground pepper
From The Frugal Gourmet

Mix all ingredients. Put in a terrine or bread pan which has been lined with blanched bacon slices( bottom and sides).Cover the top with more blanched bacon slices. Add 2 bay leaves to the top. Cook, covered. in the oven in a pan of boiling water( 1" high) for two hours at 350F. Remove from the oven and cool. Then weight down the top and chill overnight in the refrigerator.

Use sliced for lunch as a sandwich filling or serve on a bed of lettuce with pickles, tomatoes, hard boiled eggs etc..

NOTE: To blanche bacon, simmer in boiling water for 5 minutes and drain on paper towels.

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