There is a cold appetizer, which is prepared from minced meat, minced meat or fish with various additives. To preserve juiciness, the top of the terrine is covered with a layer of bacon or jelly. I suggest you try this option. Delicious, fragrant, interesting in context. You can cook it the day before the holiday, and then serve it on the table and please your loved ones. After all, the dish turns out much better and tastier than sliced meat from the store.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 730 gram Minced meat I have beef with fat
- 250 gram Mushrooms
- 50 gram Tomato (sun-dried)
- 1 piece Onion
- 1 piece Chicken egg
- 2 tablespoons Breadcrumbs
- 100 ml Cream
- 1 teaspoon Greens dried Italian herbs
- 300 gram bacon
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Prepare the ingredients. Wash and peel the mushrooms.
- Cut the onion into small cubes, lightly fry in vegetable oil. Add diced mushrooms (set aside a few pieces), fry a little.
- Season with a pinch of salt.
- Add the raw egg to the minced meat.
- Pour in the cream, add the crackers and herbs. Add a teaspoon of salt (without a slide).
- Add finely chopped tomatoes and slightly cooled mushrooms with onions.
- Cover the cupcake pan with foil and lay out strips of bacon.
- Put half of the minced meat, tamp it and put the whole mushrooms.
- Put the remaining minced meat on top, press down so that there are no voids. Cover with strips of bacon.
- Cover the mold with foil. Place on a baking tray. Pour water so that it fills the form by 2/3.
- We send it to the preheated oven. Cook the terrine at 175 degrees for about 60 minutes (if you poured hot water on the baking sheet) and 85 minutes if the water was cold. Then remove the foil, increase the temperature to 200 degrees and bake for another 10 minutes.
- Refrigerate for 15-20 minutes. Then cover with baking paper and put a small mass on top, for example, a liter jar of water. This is necessary for better sealing. When it cools down to room temperature, put it together with the load in the refrigerator overnight. Then you can remove the paper, cut it and serve it on the table. I highly recommend this dish)
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