Veal Peppercorn Terrine with Orange Sauce

Description
This recipeis best to eat after a 48 hour refrigerator. It can be prepared a week in advance of eating. The Orange Sauce can also be made at the same time as the terrine.

Ingredients

 * 500 g veal steak
 * 250 g ham
 * 500 g ham fat
 * 250 g chicken livers
 * 1 tablespoon brandy
 * 3 bay leaves or celery leaves
 * 1 tablespoon canned green peppercorns
 * 1 onion
 * 1 garlic cloves
 * 30 g butter
 * 2 eggs
 * ¼ teaspoon thyme
 * ¼ cup chopped parsley
 * salt, pepper

Orange Sauce

 * 1 lemon
 * 1 cup Seville orange marmalade (or any bitter marmalade)
 * 2 tablespoons port
 * ½ teaspoon dry mustard
 * ½ teaspoon French mustard
 * ¼ cup water

Directions

 * 1) Place veal, ham and a quarter of the ham fat in food processor, process in batches until finely minced.
 * 2) Place chicken livers in bowl, add brandy, let it sit for 30 minutes.
 * 3) Process livers until fine, add to veal mixture.
 * 4) Slice remaining fat thinly, arrange bay or celery leaves over base of 20cm x 10cm ovenproof dish or loaf tin, place a layer of ham fat over base and sides (carefully covering leaves).
 * 5) Add peppercorns to veal mixture.
 * 6) Saute chopped onion and crushed garlic in butter, add to veal mixture with eggs, thyme, parsley, salt and pepper; mix well.
 * 7) Place veal mixture on top of ham fat, press down firmly, top with remaining slices of ham fat.
 * 8) Cover tightly with aluminium foil, place in baking dish with hot water halfway up the sides.
 * 9) Bake in moderately slow oven for 90 minutes.
 * 10) Remove dish from water, cool slightly, place chopping board on top of terrine, then weight with a brick or something heavy.
 * 11) When cold, refrigerate until required.

Orange Sauce

 * 1) Remove rind from lemon using vegetable peeler, cut rind into thin strips 5cm in length.
 * 2) Place rind in pan of boiling water, simmer 5 minutes, strain.
 * 3) Heat marmalade in pan until melted, push through sieve; discard orange pieces and return marmalade to pan.
 * 4) Add port, mustards, 1 tablespoon lemon juice, water and rind, cook over low heat 10 minutes, uncovered.
 * 5) Serve warm over cold terrine.