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