Method:

1. Place pork, veal, and veal knuckle, and chopped vegetables in a large pot. Add spices, bay leaf, and garlic tied in a little cheesecloth. 

2. Cover with water and cook until the meat is very tender. Or cook in pressure cooker half filled with water at 15 pounds pressure for 30 minutes. 

3. Clean liver, removing large tubes, and cook with meats until it is browned but tender. 

4. Discard spices and garlic. Soak rolls and bouillon cubes in a little cooking liquid. 

5. Cool meat in stock, then drain off stock and reserve. 

6. Bone meat and grind with vegetables, twice. Or make into a smooth paste in processor. 

7. Beat egg yolks, and add chopped pork fat, softened rolls and bouillon, salt, and pepper. Mix well and combine with meat. Poach a spoonful in a little water, taste, and adjust seasoning. 

8. Grease bottom and sides of 1 large or 2 small terrines with lard and sprinkle with breadcrumbs. Whip egg whites until stiff and fold in. Pour into pan(s) and cover with greased foil, tucking in edges. 

9. Place pans in larger pan half filled with water. Either bake in 160°C  oven for 1 ½ hours or until a knife inserted in the center comes out clean or cook, covered, on top of stove until done. Cool, run a sharp knife around edges, and remove. Wrap in foil and refrigerate for at least 24 hours before serving. Serve in ½  inch slices.