Minced Roast with Curd Filling

For the recipe minced roast with curd filling, soak the bread in the milk, then chop the onion, parsley and garlic. Sauté the onion in the fat and add the marjoram. Squeeze the rolls and add to the minced meat with the eggs, sweated onions and spices. Mix well and let rest for a while.

In the meantime, dice the bell pepper, onion and garlic and mix well with the curd cheese, sour cream and parsley and season.Grease a tureen with butter and sprinkle with breadcrumbs. Put about half of the meat in the terrine, smooth it out, put the curd on top and finally add the rest of the meat. Sprinkle with breadcrumbs and bake the minced roast in the preheated oven at 150°C for about 60 to 70 minutes.

Then let it rest for a while and turn it out. Boil the resulting juice with some soup in a saucepan, add 1 tsp butter rolled in flour, chopped capers, mustard and chopped anchovies and finally stir in the cream whisked with 1 tsp flour. Bring to the boil briefly and serve the minced meat with curd filling.

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