Beef And Pork Terrine With Ham
|Yellow onion||1 Small, peeled and finely diced|
|Brandy/Dry sherry||3 Tablespoon|
|Thyme||1⁄2 Teaspoon (Whole)|
|Pork||1 1⁄2 Pound, coarsely ground|
|Lean ground beef||1 Pound|
|Parsley||3 Tablespoon, chopped|
|Eggs||2 (At Room Temperature)|
|Half and half/1/4 cup cream plus 1/4 cup milk||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Smoked ham||1⁄4 Pound, cut into thin strips|
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
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 mg422.2%
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