Terrine of pork & spinach">

 
 

 
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Pork With Spinach

Ingredients
2 lb Pork Throat Meat (Offal) minced
1 lb Pork Liver (Offal) in 1/2 inch pieces
1 lb Bacon minced
1 1/2 lb cooked and well drained Spinach
2 Onions finely chopped
2 cloves Garlic
2 beaten Eggs
Rosemary
Thyme
Basil ?
Nutmeg
Salt And Pepper
Marjoram

Method

Mix meats, herbs, spinach, liver, eggs.

Cook 300-325 degrees F for 1 1/2 hours.

Remarks
Appeared on lunch specials menu: "Terrine aux Epinards set menu (pork liver, fresh spinach and herbs, pork throat meat and bacon with onion and eggs - cooked in a terrine. Served cold, sliced with anchovy butter and toast)" Also August 78, appeared on a specials menu "Terrine aux Epinards $4.50 (pork and pork liver with spinach, herbs and onions, cooked in a terrine and served cold with anchovy butter and toast)"

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