Country-style Pate En Terrine | Emerils.com

Ingredients

• 1 to 2 teaspoons vegetable oil
• 2 ounces shallots, diced
• 1/4 cup brandy
• 20 ounces veal, cubed
• 14 ounces pork, cubed
• 4 ounces fat
• 2 ounces egg whites (from 2 eggs)
• 2 teaspoons heavy cream
• 2 teaspoons chopped parsley
• 2 teaspoons chopped thyme
• Salt and black pepper
• 1 pound sliced bacon
• Cumberland Sauce, for serving (recipe follows)
• French baguette, sliced 1/2-inch thick, toasted, for serving
• Whole grain and Dijon mustard, for serving
• Cornichons (small pickles), for serving
• Chopped parsley, for garnish