8 sl Bacon

1 lb Fresh pork picnic shoulder

12 oz Pork liver

1 Onion, quartered

1 Garlic clove

8 oz Veal cutlets

1 Egg, beaten

1 t Salt

2 t Green peppercorns

1 t Dried mixed herbs

2 T Brandy

Extra peppercorns (opt) Fresh bay leaf (opt) Crusty bread Preheat oven to 350'F. (175'C.). Remove rinds and bones from bacon and pork. Stretch bacon on a board using back of a knife until bacon is almost double in length. Line bottom and sides of a 5-cup terrine or souffle dish with bacon. Mince shoulder pork, liver, onion and garlic. Cut veal in 1/2" pieces. In a bowl, combine pork shoulder, liver, veal, onion and garlic. Stir in egg, salt, peppercorns, herbs and brandy; mix thoroughly. Spoon mixture into bacon-lined dish and smooth surface. Cover tightly with foil. Put into a roasting pan half filled with hot water. Bake in preheated oven 2 hours. Cool 30 minutes. Top with a plate and place a heavy weight on plate. Cool completely, then refrigerate overnight. Turn out onto a serving plate. Garnish with additional peppercorns and bay leaf, if desired, and serve with bread.