Chicken and Veal Terrine
	Lean pork mince can be substituted for the chicken.   400 g    lean chicken mince   400 g    veal mince   1   onion   2 cloves    garlic   1 Tbs    marjoram   1 Tbs    parsley   1 Tbs    brandy   1 tsp    salt   2   eggs   500 g    streaky rindless bacon     1 Chop onion, garlic, marjoram and parsley finely. 2 Preheat oven to 170°c. Sauté the onions and garlic in frying pan over a slow heat, until translucent. Remove from the heat and place in a large bowl. Add all the remaining ingredients, except the bacon, and mix well. 3 Grease a standard loaf tin and line it with the bacon, allowing the strips to overhang the sides by about 3-4cm. Spoon in the meat mixture and flatten. Fold the bacon over and cover the top with more bacon strips. 4 Cover the pan tightly with foil and place in a baking dish. Pour boiling water into the dish to approx. half-way up the sides of the pan and cook in the oven for 1½hrs or until the terrine has shrunk away from the sides of the pan. 5 Remove from the oven and allow to cool for 30mins. Place a weight (a flat-sided plastic bottle filled with water is ideal) and refrigerate overnight. To unmould; place the pan into a few cms of hot water for a minute or two.   Servings: 8   Copyright © 2006, The Gourmet Saint