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.
Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
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.
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.
Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
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.
Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.