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1 kg green bacon, rind removed, very thinly sliced
100 g onions, very finely chopped
80 g parsley, very finely chopped
50 g freshly ground white pepper
1.1 l dry white wine
Recipe preparation steps
1
Line a large rectangle terrine or two smaller ones with strips of bacon. Put in a layer of veal next.
2
Mix the onion, parsley and white pepper and sprinkle a layer on the veal. Season with salt and black pepper. Continue layering until the terrine is full. Finish with a layer of bacon.
3
Pour the wine over, place the thyme and bay leaf on top. Cover and cook in a preheated oven 350ºF. Cook for about 2 hours 30 mins until the juices are clear.
4
Place a weighted board on top while it cools down. Serve cold
Prep time 
