French Country-Style Terrine

Cecily Parsley's Note:

A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 10

• ½ cup shelled green unsalted pistachios
• ¼ lb thinly sliced fatty bacon , rind removed
• ½ lb boneless skinless chicken breast
• ¾ cup madeira wine or ¾ cup port wine
• salt & freshly ground black pepper
• 1 lb ground fatty pork
• ½ ground veal
• ½ lb ground calf liver , crumbly
• 1 small onion , finely diced
• 1 tablespoon kosher salt
• 1 tablespoon fresh thyme leave
• 2 eggs
• 3 fresh bay leaves

Directions:

1. Preheat oven to 350°.
2. Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
3. Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
4. Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
5. For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
6. Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
7. Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
8. Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.