Ingredients
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1/2 cup shelled green unsalted pistachios
1/4 lb thinly sliced fatty bacon, rind removed
1/2 lb boneless skinless chicken breast
3/4 cup madeira wine or 3/4 cup port wine
salt & freshly ground black pepper
1 lb ground fatty pork
1/2 ground veal
1/2 lb ground calf liver, crumbly
1 small onion, finely diced
1 tablespoon kosher salt
1 tablespoon fresh thyme leave
2 eggs
3 fresh bay leaves
Preparation
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Preheat oven to 350\u00b0.
Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
Line a 6 cup ceramic terrine or 9\" x 5\" loaf pan with bacon. Place on baking tray.
Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.
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