Country-Style Pate en Terrine - vegetable oil

Method

• Preheat oven to 325 degrees F. Butter a 1 1/2-quart terrine mold and line with microwave-safe plastic wrap.
• Place a dishtowel in roasting pan large enough to fit terrine.
• In a small skillet heat oil and saute shallots until tender.
• Carefully add brandy and deglaze pan.
• Set aside to cool.
• In workbowl of a food processor combine veal, pork and fat and pulse until mixture is a little coarse.
• Remove 1 cup of mixture to a large bowl, scrape down sides of workbowl, and add egg whites.
• Process until smooth.
• Add cream and process just until fully mixed.
• Add creamed meat mixture to coarse meat.
• Stir in herbs, cooked shallots and seasonings.
• Line prepared terrine mold with bacon strips, leaving enough overhang to fold over top.
• Fill with forcemeat.
• When full, sharply tap mold on counter to release any trapped air.
• Fold over extra bacon.
• Cover top tightly with lid or tin foil.
• Place terrine in roasting pan, pour in hot water to reach halfway up sides of mold and bake until a thermometer inserted in p>tJ registers 140 degreesF, 1 1/2 to 2 hours.
• When cooked through, remove terrine from roasting pan, uncover, and set in another roasting pan filled with ice water to cool completely.
• Weight down terrine with several cans and refrigerate overnight.
• Unmold and peel off plastic wrap.
• Slice 1/4-inch thick and serve with Cumberland sauce, toasted baguette, mustards and cornichons, garnished with parsley.