Veal Peppercorn Terrine with Orange Sauce

== Description ==
This recipeis best to eat after a 48 hour refrigerator. It can be prepared a week in advance of eating. The Orange Sauce can also be made at the same time as the terrine.
== Ingredients ==
* 500 g veal steak
* 250 g ham
* 500 g ham fat
* 250 g chicken livers
* 1 tablespoon brandy
* 3 bay leaves or celery leaves
* 1 tablespoon canned green peppercorns
* 1 onion
* 1 garlic cloves 
* 30 g butter
* 2 eggs
* ¼ teaspoon thyme
* ¼ cup chopped parsley
* salt, pepper
=== Orange Sauce ===
* 1 lemon
* 1 cup Seville orange marmalade (or any bitter marmalade)
* 2 tablespoons port
* ½ teaspoon dry mustard
* ½ teaspoon French mustard
* ¼ cup water
== Directions ==
# Place veal, ham and a quarter of the ham fat in food processor, process in batches until finely minced.
# Place chicken livers in bowl, add brandy, let it sit for 30 minutes.
# Process livers until fine, add to veal mixture.
# Slice remaining fat thinly, arrange bay or celery leaves over base of 20cm x 10cm ovenproof dish or loaf tin, place a layer of ham fat over base and sides (carefully covering leaves).
# Add peppercorns to veal mixture.
# Saute chopped onion and crushed garlic in butter, add to veal mixture with eggs, thyme, parsley, salt and pepper; mix well.
# Place veal mixture on top of ham fat, press down firmly, top with remaining slices of ham fat.
# Cover tightly with aluminium foil, place in baking dish with hot water halfway up the sides.
# Bake in moderately slow oven for 90 minutes.
# Remove dish from water, cool slightly, place chopping board on top of terrine, then weight with a brick or something heavy.
# When cold, refrigerate until required.
=== Orange Sauce ===
# Remove rind from lemon using vegetable peeler, cut rind into thin strips 5cm in length.
# Place rind in pan of boiling water, simmer 5 minutes, strain.
# Heat marmalade in pan until melted, push through sieve; discard orange pieces and return marmalade to pan.
# Add port, mustards, 1 tablespoon lemon juice, water and rind, cook over low heat 10 minutes, uncovered.
# Serve warm over cold terrine.
__NOTOC__
Category:Veal Recipes
Category:Ham Recipes
Category:Chicken liver Recipes
Category:Onion Recipes
Category:Egg Recipes
Category:Lemon Recipes
Category:Marmalade Recipes
Category:Dijon mustard Recipes
Category:Dry mustard Recipes
Category:Port Recipes