This is a very delicious thing, of course, important form, which does not determine the content for make terrines and vegetable, and chicken and fish and of course meat. They are baked in a refractory rectangular shape, from the name of which in French and went the name of the dish – terrine (terrine).
Take the mold. It can be ceramic, aluminum
or even disposable from foil.
Take two packs (200 grams) of smoked bacon and spread them the walls and the bottom of the form, hanging the "tongues" of bacon outside the form.
On the bottom lay out an arbitrary mixture of pork and beef minced meat (beef, I just marinated in soy sauce, but it's not necessary).
Sprinkle with dry herbs, put the garlic cloves. (This is to taste).
Then mix in a blender ground beef and chicken liver (add spices whatever you want).
And spread it in a thin layer.
On top of put the bars of boiled-smoked bacon.
Then-a layer of chicken meat, and on top of it - the remains of beef-liver.
Those "tongues" of bacon, which we lowered from the mold, wrap top.
Then (and this is important!) we put the form in a baking tray with hot water (water level - 2/3 of the form, at least - half) and put in the oven (190~200 degrees) for (about) an hour and a half or even two (depending on the oven). If necessary, in the cooking process, add boiling water from the kettle.
Remove from oven. Give a little cool and either drain the fat that splashes between the form and the product, or do not drain - then around this meat "bread" is formed delicious jelly.
Then let cool completely and for 20 hours (or at least overnight!) put in the refrigerator.