Recipe: Veal and Pork Terrine

1/ preheat the oven to 160°c
2/ chop the veal and pork in a food processor, remove, put in a large bowl then chop the ham and smoked bacon and add it to the meat.
3/ brown in a pan for a few minutes the onion without browning it with a little olive oil and add it to the bowl. add the bread crumb, the herbs, the nutmeg, the paprika, the garlic, the pepper, the eggs.
4/ chop for a second or two the poultry livers in the food processor then brown them in butter. add the cream and gelatin, mix and add it to the bowl with the other ingredients. mix everything well in the bowl.
5/ line the bottom and sides of a terrine with a cover (otherwise use parchment paper) and suitable for the oven with the slices of lard, reserve a few for the top. 6/ put the contents of the bowl in the terrine, pack well and cover with the remaining slices of lard. cover the terrine and put in the oven and cook at 160°c for 30 minutes. lower the oven temperature to 150°c and cook for another 40 minutes.