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Pork and Chicken Terrine attempting a small French dish to impress

Terrine, as defined in wikipedia:
https://en.wikipedia.org/wiki/Terrine_(food)
is a  French forcemeat loaf similar to a pâté, usually served cold or at room temperature.
(https://en.wikipedia.org/wiki/Forcemeat
Forcemeat is a mixture of ground, lean meat mixed with fat by either grinding, sieving, or puréeing the ingredients.)
Last two pieces.

Didn't realise terrine dishes cost so much. So, I used a loaf pan instead with aluminium foil as cover.

 Adapted a recipe from a book called "Cooking - A Commonsense Guide". It's a Pork and Veal Terrine recipe. Veal is not so common in our supermarkets. And I already have minced pork and some chicken in the freezer. So, it became Pork and Chicken Terrine. I used half the recipe portion.
Also omitted the fresh thyme - maybe I could have found this in the supermarket. But next time, I will add the brandy. I think I have a bottle somewhere in the flat.

Alas, about the bacon wrap-over. On hand, I had these thicker back bacon pieces. They were not the long, slim, thin pieces that would have wrapped nicely all around the terrine. Just for looks and presentation. Otherwise, bacon, thin or thick, always add a great flavor. In this case, to the pork and chicken. Because of the bacon, I held back a little bit on the salt added to the minced meat mixture.


All wrapped up for the bain marie bath.
Baked in the bain marie bath at 180C for 1-1.25 hours.
It would look nicer if the bacon strips were long enough to wrap over.
To check that it is all cooked, poked the terrine to make sure the juice runs clear. Need to pour out all the liquid before keeping the terrine in the fridge overnight.
Liquid drained from the terrine.

Chilled overnight - terrine ready for cutting.

Page from "Cooking - A Commonsense Guide"
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