1/2 lb. bacon
1/2 lb. veal steak
1/4 lb. pork fillet
1/4 lb. chicken fillet
3 bay leaves
2 lg. onions
2 cloves garlic
1/4 lb. pistachio nuts
1 egg
1 tbsp. canned green peppercorns
2 tbsp. brandy
1 tsp. dried basil
1 tbsp. chopped parsley
Salt
Pepper
2 slices ham

Remove rind from bacon. Place bay leaves at base of loaf tin (base measures 4 x 8 inches). Line tin with bacon rashers, reserve enough bacon to cover top.

Mince veal in food processor until fine. Place in bowl, process chicken and pork, add to veal. Process onions and garlic, add to minced meats.

Shell nuts, add to meat mixture. Add egg, peppercorns, brandy, basil, chopped parsley, salt and pepper to meat mixture, mix until well combined. Spread half of mixture in bacon-lined loaf tin. Cut ham into thin strips. Layer on top of minced meats, spread remaining mixture on top of ham slices. Lay reserved bacon slices on top, cover with aluminum foil, bake in moderate oven (350 degrees F) 1 1/2 hours, cool. Refrigerate overnight.

Terrines benefit in flavor by being kept refrigerated for at least 24 hours before serving. They will keep for up to a week, but do not freeze well.