500g of lean ground beef
3 slices of bacon - 60g
2 boneless chicken breasts without skin - 700g
One-third cup of dried damask crushed - 130g
4 tablespoons of white wine
2 tablespoons of butter
One medium onion, finely chopped - 120g
One clove of garlic, squeezed - 4g
One-half cup of chopped parsley - 4g
2 eggs, lightly beaten - 65g each
One cup of breadcrumbs from morning bread - 60g
1 tablespoon of green pepper, finely ground
16 slices of bacon (or more to cover the meat) - 320g
500g of lean ground beef
3 slices of bacon - 60g
2 boneless chicken breasts without skin - 700g
One-third cup of dried damask crushed - 130g
4 tablespoons of white wine
2 tablespoons of butter
One medium onion, finely chopped - 120g
One clove of garlic, squeezed - 4g
One-half cup of chopped parsley - 4g
2 eggs, lightly beaten - 65g each
One cup of breadcrumbs from morning bread - 60g
1 tablespoon of green pepper, finely ground
16 slices of bacon (or more to cover the meat) - 320g
Finely chop the 3 slices of bacon and the chicken breast or process everything in a food processor
Soak the damask in white wine for 1 hour and drain
Melt the butter, add the onion and garlic
Fry for a few minutes until the onion is soft
Add the meat, chopped bacon, chicken, and damask
Add the herbs, eggs, breadcrumbs, and pepper, mixing well until it forms a homogeneous mass
Line the bottom and sides of a 25.5 x 12.5 cm English pound cake mold with bacon slices
Fill with the meat mixture, cover with bacon slices, then with aluminum foil
Place in a larger mold and add hot water that reaches half the height of the mold
Bake in a moderate oven (180°C) for approximately 1 1/2 hours
Remove from the water, place a weight on top, let it cool, and refrigerate overnight before serving
Serves 10.
