| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground pork |
| 3/4 |
lb |
Ground veal |
| 1/2 |
lb |
Ground beef |
| 1/2 |
lb |
Ground bacon |
| 1/2 |
lb |
Diced ham |
| 1 |
|
Chopped shallot |
| 1 |
tb |
Chopped parsley (up to 2) |
| 1/2 |
ts |
Thyme |
| 1 |
pn |
Cumin |
| 12 |
|
Pitted prunes |
| 1 |
pn |
Nutmeg |
| 1 |
|
Egg |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1 |
lb |
Puff pastry |
| 1 |
|
Egg yolk |
INSTRUCTIONS
Mix all ground meats with bacon,shallot ,olive oil ,herbs and spices.Season
with salt and pepper.Stir in egg to blend well. Roll out dough into 1/4
inch thickness. Place half the meat mixture in the center of dough . Place
prunes along the center.Place rest of meat on top,and give it the shape of
a loaf.Wrap dough around meatloaf and place it seam side down on baking
pan.Make a chimney in the center ,decorate with strips of leftover
dough.Brush with egg yolk and bake in a pre heated 400 degrees oven for 25
minutes.Bring heat down to300 and continue baking another 35 mins. sent to
Kitmail by Miriam Posvolsky This recipe is based on ELLE Magazine "Fiches
de Cuisine"
Recipe by: Miriam Podcameni Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Sep 9, 1997
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