Country Pork and Pistachio Terrine

Ingredients

• 10 oz condensed beef consomme canned
• 10  peppercorns black
• 3 tablespoons butter 
• 1 teaspoon thyme leaves dried
• 2 large eggs 
• 0.8 cup flour all-purpose
• 2  bay leaves fresh
• 2 cloves garlic minced pressed peeled
• 2.5 teaspoons gelatin powder unflavored
• 0.3 teaspoon ground allspice 
• 1 teaspoon ground coriander 
• 1.5 pounds ground pork lean
• 1 cup milk 
• 0.8 lb onion peeled chopped
• 0.5 cup roasted pistachios salted shelled
• 1 teaspoon salt 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• oven
• blender
• loaf pan
• kitchen thermometer
• aluminum foil
• spatula

Directions

1. In a 10- to 12-inch frying pan over medium-high heat, stir butter, onion, and garlic often until onion is limp, 5 to 7 minutes. Stir in thyme, coriander, allspice, and white pepper.
2. Remove from heat.
3. In a bowl, with a mixer on medium speed, beat pork, eggs, 1 teaspoon salt, and flour until well blended.
4. Add milk and onion mixture; beat until blended. Stir in pistachios.
5. Spoon the meat mixture into an oiled 8- to 9-cup terrine or deep casserole, or a 5- by 9-inch loaf pan.
6. Spread mixture level; seal with foil or casserole cover.
7. Bake in a 350 oven until a thermometer inserted in center of terrine reaches 155 (or terrine is no longer pink in center; cut to test), about 1 hour. Uncover and let cool at least 1 hour. Cover and chill until cold, at least 3 hours, or up to 1 day. Scrape off and discard any solid fat from meat.
8. Pour 1/4 cup consomm into a 1- to 2-quart pan.
9. Add gelatin and stir mixture over medium-low heat until gelatin is dissolved, about 2 minutes, then stir in remaining consomm.
10. Pour over terrine. Rinse and dry bay leaves and lay on terrine; sprinkle evenly with peppercorns. Cover and chill until consomm is firm, at least 1 1/2 hours.
11. Slice terrine crosswise in casserole; use a wide spatula to lift out slices.
12. Add salt to taste.