Bayonne skinned with courgette terrine and raw food

Ingredients for Bayonne skinned with courgette terrine and raw food

Instructions for Bayonne skinned with courgette terrine and raw food

To prepare the Bayonne skinned with courgette terrine and raw food recipe, please follow these instructions:

Boil the ham covered with water 46-60 minutes. Let it draw a block in the water.

Remove net, heavy and greasy on the ham and put it in a small pan. Stir the ingredients together for the glazing and butter it on the ham. Place it in the oven at 200 for approx. 25 minutes to the surface is golden and crisp.

Stack the courgette along and cut them in slices across. Bring them into leachate boiling water and cook them for 5 minutes. Rinse with cold water and immerse the water. Boil the peas for 1 minute, put the water off and mix with the courgettes. Put baking paper at the bottom of a breadcrumb that holds 1 liter. Grease and sprinkle with raspberries. Bring the vegetables in. Whip milk and corn starch together, add eggs, parmesan, salt and pepper and pour over the vegetables. Cover with aluminum foil and form in a 180 hot oven for 30 minutes. Remove the foil and continue at 200 for approx. 15 minutes to the surface is golden brown. Let the terrain drag for half an hour before turning it out of shape. Cut it into slices at the serving. Mix all ingredients for raw food. Server with rye bread and mustard.