Roll the terrine

Description

Roll the terrine, striped pattern on the cut, the cooking technology is taken from the book Good food/Rolls, Terrines, Galantine.

Ingredients

Cooking

Let's start with the main device for the water bath. Form deep water, the baking dish and sticks or skewers.

Sticks must be placed so that they steadily kept uniform.

It looks like this.

Then start cooking: cut the bacon slices...

... gently vystelim them to the form.

Veal cut into strips and lightly beats...

... and put into the form.

Then finely chop the dill, parsley and onion, sprinkle with salt and pepper.

Put on our layer, cover with bacon.

So it is possible to do the procedure 5-6 times (all depends on height of the form), put the Bay leaf and a few sprigs of thyme, pour in the wine.

We put on our bath (in a deep form needs to be water so that the baking pan with the meatloaf was well recessed).

Cover with foil and put in oven on 180 degrees for 1.5 hours.

Take out, let cool, look there, again cover with foil, put the press (heavier) and closed at night in the fridge.

The next day you open, cut, admire, try.

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