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Beef And Pork Terrine With Ham

Budget.Gourmet's picture
Ingredients
  Yellow onion 1 Small, peeled and finely diced
  Brandy/Dry sherry 3 Tablespoon
  Thyme 1⁄2 Teaspoon (Whole)
  Allspice 1⁄2 Teaspoon
  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)
  Salt 2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Bacon slices 10
  Smoked 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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Gourmet

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