Beef And Ham Terrine
|White bread slice||4|
|Lean smoked ham||1⁄2 Pound|
|Cucumber pickles||1⁄4 Pound|
|Sweet green pepper||1|
|Ground sirloin||1 Pound|
|Sharp mustard||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Cayenne pepper||1 Pinch|
|Chives||1 Bunch (100 gm)|
|Butter||1 Tablespoon (For The Pan)|
Soak the bread in cold water.
Dice the ham, pickles, pepper and peeled onions.
Squeeze the water from the bread and scatter with the diced ingredients over the sirloin.
Add the eggs, mustard, salt and peppers.
Preheat the oven to 350°.
Butter a loaf pan and line with parchment paper.
Butter the parchment paper.
Wash and shake the chives dry and cut with kitchen shears over the meat mixture.
Knead the mixture quickly into a uniform mass, empty into the pan, and smooth the surface.
Cover the terrine with a double layer of parchment paper and place in a larger pan of hot water.
Place the terrine in the pan of water on the middle rack of the oven and bake 1 hour and 40 minutes.
Remove the parchment paper for the last 20 minutes of baking.