Terrine rustic (Country Terrine)

This is traditional, which is very simple to make. Another advantage: you can cook it the day before which may be serve with the French bread and cornichons (gherkins).

Ingredients (for 08 people).

- 450 g (1 lb) pork meat 

- 300 g (2/3 lb) veal meat

- 250 g (1/2 lb) smoked lardoons (bacon)

- 5 cl (2 fl oz) cognac

- 2 eggs

- 2 blades of thyme

- 2 bayleaves

- nutmeg, salt & pepper

1. Meat cut into the cube.
2. In an electric mixer, with a blade parts, the meat cubes, crushed them, but not too scattered. 
3. Put the meat in the salad bowl, pour the brandy, add thyme leaves, meat, nutmeg, salt (not too much because the bacon) and pepper; mixed everything, to 15 minutes. 
4. Add the two (02) eggs to the meat and mix to obtain an homogeneous mixture, place it into a paté terrine, smooth the surface and display the bay-leaves on. Cover up with the terrine lid.
5. Put the pan on the stove, you must always keep some water in the baking casserole (this is called "Tang Chi").
6. Bake in preheated oven 180°C - 350°F 1 hour 30 °F.
7. Let it cool down, and then kept for at least 12 hours, refrigerator, before serving.