Beef And Pork Terrine With Ham Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Interest Group

Ingredients

 Yellow onion1 Small, peeled and finely diced
 Brandy/Dry sherry3 Tablespoon
 Thyme1⁄2 Teaspoon (Whole)
 Allspice1⁄2 Teaspoon
 Pork1 1⁄2 Pound, coarsely ground
 Lean ground beef1 Pound
 Parsley3 Tablespoon, chopped
 Eggs2 (At Room Temperature)
 Half and half/1/4 cup cream plus 1/4 cup milk1⁄2 Cup (8 tbs)
 Salt2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Bacon slices10
 Smoked ham1⁄4 Pound, cut into thin strips
 Bay leaves2

Nutrition Facts

Serving size: Complete recipe

Calories 2264 Calories from Fat 888

% Daily Value*

Total Fat 100 g153.6%

Saturated Fat 37.1 g185.3%

Trans Fat 0.1 g

Cholesterol 1266.5 mg

Sodium 6066.4 mg252.8%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.5 g14.1%

Sugars 2.9 g

Protein 281 g561.1%

Vitamin A 100.5% Vitamin C 111.9%

Calcium 34.2% Iron 127.7%

*Based on a 2000 Calorie diet

Directions

The day before, choose a 2-quart mold or large bread pan, and prepare wooden pressing form, as on 178.
Mix together well all the ingredients, except for the bacon, ham, and bay leaves.
Blanch the bacon in boiling water for 2 minutes.
Remove, and drain.
Place half the bacon slices on the bottom of the mold or pan.
Put half the mixture into the mold, and smooth it flat.
Lay the ham slices lengthwise, and cover with the remaining meat mixture.
Top with the remaining bacon slices and bay leaves if desired.
Cover the top with aluminum foil, and bake, press, and refrigerate overnight according to directions given for the Beef, Pork, and Liver Terrine
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