2 lb. escalopes very thinly sliced
2 lb. bacon, very thinly sliced
3½ oz. onions very finely chopped
2½ oz. parsley very finely chopped
2 oz. freshly ground white pepper
salt and black pepper
3½ fl oz. dry white wine
1 sprig of thyme
1/2 bay leaf
Line a large rectangle terrine or two smaller ones with strips of bacon. Put in a layer of veal next. 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. Pour the wine over place the thyme and bay leaf on top. Cover and cook in a preheated oven 350F. Cook for about 2 1/2 hours until the juices are clear. Place a weighted board on top while it cools down serve cold.
bacon recipe courtesy of: A-taste-of-France.com
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