1 lb Pork shoulder, cubed
1 lb Veal shoulder, cubed
1 lb Ham (uncooked),cubed
1 teaspoon of Thyme
1/2 teaspoon of Salt
4 Eggs, hard cooked, halved
2 cup of Canned bouillon
2 sm Onions, chopped fine
2 tb Worcestershire sauce
1/2 teaspoon of Sage
1/4 teaspoon of Pepper
3 pk Gelatin, unflavoured -PASTRY
Any standard pastry recipe
Cream
DIRECTIONS:
Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half
of meat mixture into shell. Place 4 eggs in a line down center and
top with remaining meat mixture. Top with a crust, and decorate with
pastry as desired. Make 2 holes to allow steam to vent and for later
additions. Brush pastry with cream and bake at 375 F about 20
minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til
meat is tender. Mix gelatin as pkg directs with bouillon. Pour into
holes in top of lid until you can see the liquid. Top up until it no
longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2" slices as an appetizer.
Recipe continuation is missing Submitted By COOK4U@VIVANET.COM
On THU, 7 DEC 1995
114809 GMT
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