- 1 small onion, chopped fine
- 2 tablespoons butter
- 2 tablespoons sweet sherry
- 1/2 lb bulk sausage
- 1/2 lb ground veal
- 1 egg
- 2 tablespoons flour
- 1/4 cup dry white wine
- 1/2 lb sliced bacon
Cook onions in skillet with 2 tablespoons butter until onion is soft
Add sweet sherry. Boil until all liquid evaporates
Mix together the sausage, veal, egg, flour and white wine
Place 1/2 pound thinly sliced bacon in wide frying pan. Cover with water and place on medium heat. When just at simmering remove from heat, drain and allow to cool.
Line bottom and sides of deep straight sided, 2-4 cup pan or baking dish, oval or rectangle, with bacon allowing sides to extend 2-3 inches over rim. Pack the meat mixture into dish. Then fold extended bacon slices over meat to cover. Lay 1-2 bay leaves and 5-6 whole peppercorns on bacon.
Bake at 350F degrees for 1 hour in pan with scalding water. Remove from oven, uncover and cool slightly at room temperature.
Place flat plate or cardboard covered with tin foil cut to size of dish, weight with soup cans and chill thoroughly