Beef And Pork Terrine With Ham Recipe
Ingredients
| 1 small yellow onion, peeled and diced fine | ||
| 3 tablespoons brandy or dry sherry | ||
| Thyme | 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| 1 1/2 pounds pork, ground coarse | ||
| Lean ground beef | 1 pound | |
| Parsley | 3 Tablespoon, chopped | |
| 2 eggs, at room temperature | ||
| 1/4 cup cream plus 1/4 cup milk or 1/2 cup Half-and-Half | ||
| Salt | 2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Bacon Slices | 10 | |
| Ham | 1/4 pound, cut into thin strips | |
| Bay leaves | 2 | |
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
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
Chef
