Terrine Of Turkey
|Butter||1⁄2 Cup (8 tbs)|
|Black pepper||1 , freshly ground|
|Cooked turkey||3 Cup (48 tbs)|
|Ham||1⁄2 Pound, boiled|
|Garlic||2 Clove (10 gm)|
|Sausage meat||1 Pound|
|Tarragon||1 Teaspoon, finely chopped|
|Parsley||1 Tablespoon, finely chopped|
|Brandy||1⁄2 Cup (8 tbs)|
|Bacon||1⁄2 Pound, thinly sliced|
1 Remove the butter from the refrigerator to soften.
2 Cut the turkey into small pieces and put aside. Dice the ham.
3 Peel and crush the garlic and mix with the sausage meat, ham, eggs, tarragon, parsley, brandy, salt, pepper and butter in a large bowl.
4 Line a 3-pint casserole with three-quarters of the bacon. Top with a layer of sausage mixture and then a layer of turkey or game bird pieces. Repeat until all the ingredients are used. Top with a layer of sausage meat, then with the remaining bacon. Cover the casserole.
5 Preheat the oven to 375 Â°F.
6 Place the casserole in a pan filled with enough hot water to come two-thirds of the way up and bake in the oven for 2 hours.
7 Cool and chill the terrine, with a weight on top, for at least 4 hours before serving with freshly made toast.