cut into thin strips, and a piece of
waxed paper. Cover the dishes. Put
them in a bain-marie into a slow
oven and cook 1 hour for the small
terrines, 2 hours for the large. If
covered with a thick layer of
melted lard, and a piece of wax
paper and stored in a cool place,
they will keep for months.
This pâté can also be made with
rabbit.
TERRINE DE CAMPAGNE
1 lb of belly of pork, 1 lb of lean veal,
¾ lb of bacon, a teacupful of white
wine, 2 tablespoons of brandy, a few
juniper berries, mace, 2 large cloves of
garlic, thyme and marjoram, salt and