Ingredients

1/2 lb lean Veal from the round or the fillet cut into strip 1/4 inch thick

Method

Marinate the veal and optional truffles and their juice in a bowl with the cognac and flavourings while preparing the other ingredients. Before using, drain the strips, and reserve the marinade.

Line the bottom and sides of the terrine with the pork fat or bacon. Beat marinade into stuffing; divide stuffing into three parts. Dip your hands in cold water, and arrange the first third of the stuffing in the bottom of the terrine. Cover with half the strips of marinated veal alternating with half the strips of ham. If using diced truffles, place a row down the centre. Cover with the second third of the stuffing, and a final layer of veal and ham strips, and optional truffles. Spread on the last of the meat stuffing. Lay the bay leaf on top, and cover with a sheet of pork fat or bacon strips.

Enclose the top of the terrine with aluminium foil, cover, and place in the pan of boiling water. The water should come about half-way up the outside of the terrine; add boiling water during the cooking, as necessary. Place in lower part of preheated oven and bake for about 1 1/2 hours depending on the shape of the terrine; a long loaf shape will cook faster than a round or oval shape. The pate is done when it has shrunk slightly from the sides of the terrine, and the surrounding fat and juices are clear yellow with no traces of rosy colour. Cooking and Chilling: Take the terrine from the water and place it on a plate. Remove the lid, and on top of the foil covering the pate put a piece of wood, a pan or casserole which will just fit into the terrine. On or in it, place a 3 to 4 lb weight or parts of a mincer; this will pack the pate into the terrine so there will be no air spaces in the meat. Allow the pate to cool at room temperature for several hours or overnight. Then chill it, still weighted down.

Serving:

Serve the pate from its terrine, slicing down through it with a knife. Or unmould it and serve on a dish, or decorate in aspic