Recipe: Pork terrine with chestnuts and cabbage

the day before:

1 chop (not too finely) the shoulder or pork neck

2 finely mince the shallot, cook it gently in butter without browning, covered, and set aside

3 beat the whole eggs and set aside

4 select and detach 4-5 (depending on size) beautiful cabbage leaves, set aside. finely mince the rest of the cabbage leaves, blanch them in boiling salted water for 1 minute after returning to a boil, immediately refresh in ice water, drain, wring out and set aside

5 in a terrine, mix well by hand (eggs and shallot being the only binders, the mixture must be well kneaded but be careful not to break the chestnuts) the chopped pork, the finely minced, blanched and very well wrung out cabbage - for safety you can add 1 or 2 gelatin leaves according to usual technique, the chestnuts, the cooked shallot, the berries, the brandy, the eggs (beaten whole). season generously with salt and pepper. wrap and keep cold overnight.
the same day:

6 blanch in boiling salted water for 1 minute after returning to a boil the reserved cabbage leaves, immediately refresh in ice water, drain, wring out, remove the thick ribs, dry and set aside

7 preheat the oven and prepare the water bath. unfold the caul fat, rinse it in cold water, wring it out well and line