| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
2bl |
1 |
servings |
INGREDIENTS
| 750 |
g |
Thinly sliced veal from a 'nut' of veal |
| 200 |
g |
Proscuitto; sliced thinly |
| 200 |
g |
Mortadella; sliced thinly |
| 8 |
|
Eggs; beaten |
| 1/2 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Dip sliced meats in mixture of egg and Parmesan cheese. Place alternate
layers in a terrine, finishing with a layer of veal, pour in the remaining
egg mixture and cover with foil. Place terrine in a tin of hot water and
bake in pre-heated 160 degrees C oven for 1 1/2 to 2 hours. Allow Mosaico
to cool and set before turning out on serving platter. Slice thinly and
serve with a salad.
Converted by MC_Buster.
Per serving: 1146 Calories (kcal); 86g Total Fat; (68% calories from fat);
77g Protein; 10g Carbohydrate; 1608mg Cholesterol; 2936mg Sodium Food
Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
11 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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