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Lori's Fennel Terrine

barding fat (as needed) or bacon (as needed)
12 lb ground veal
12 lb ground pork
12 lb ground fresh pork back fat
2 eggs
2 tablespoons Pernod
1 tablespoon fennel seed
2 teaspoons salt
2 teaspoons herbes de provence
12 lb ham (julienned)
13 cup pistachios (chopped)


Line a 5 cup terrine with fat or bacon to completey cover and overhang. Combine the meats, fat, eggs, pernod, fennel seed, salt and herbs. Combine the ham and pistachios. Layer each combo in terrine. Cover with overhanging fat. Cover. Chill 8 hours. Heat oven 350. Place terrine in a 9x9. Add 2 inches of water. Bake 2 hours. Cool. Chill 24 hours. Remove. Slice.

Source: www.food.com