Ingredients
500g veal, coarsely, chopped
500g pork, coarsely, chopped
175g green bacon, coarsely, chopped
2 garlic cloves, chopped
1/2tsp thyme
ground mace
salt and freshly ground black pepper
12.5 cl / 4 fl oz white wine
60 cl/ 1 pint melted aspic jelly
1 bay leaf
Method
Preheat the oven to 180° C gas 4
1) mix the meats, season with the herbs and spices, stir in the white wine
2) put into a terrine and add melted aspic to come just level with the meat
3) put the bay leaf on top, cover and cooking the preheated oven in a bain marie for 2 hours
4) when cold cover with the rest of the jelly.
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