# What You Need:
→ Meats
01 - 10.6 oz beef sirloin, thinly sliced
02 - 8.8 oz turkey breast, thinly sliced
03 - 7.1 oz smoked ham, thinly sliced
04 - 7.1 oz pork loin, thinly sliced
→ Blue Cheese River
05 - 5.3 oz blue cheese, crumbled
06 - 3.5 oz cream cheese, softened
07 - 2 tbsp heavy cream
08 - 1 tbsp fresh chives, finely chopped
09 - 1 tbsp fresh parsley, finely chopped
10 - Freshly ground black pepper, to taste
→ Binding Layer
11 - 4 large eggs
12 - 1/2 cup whole milk
13 - 1/4 cup heavy cream
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
→ Garnishes (optional)
16 - Microgreens
17 - Edible flowers
18 - Toasted walnut pieces
# How-To Steps:
01 - Preheat oven to 320°F. Line a standard loaf pan with plastic wrap, leaving enough overhang to fold over the top.
02 - In a small bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until combined.
03 - In a separate bowl, blend blue cheese, cream cheese, heavy cream, chives, parsley, and black pepper until smooth; set aside.
04 - Begin layering beef slices along one side of the pan, overlapping slightly. Follow with turkey breast, smoked ham, then pork loin, alternating layers to slope downward, mimicking canyon walls.
05 - After every 2 to 3 layers of meat, lightly brush with some of the egg mixture to bind the layers together.
06 - About halfway up the pan, spoon the blue cheese mixture thickly down the center like a river, then continue layering meats around it, maintaining the cliff pattern.
07 - Complete with a final meat layer, then fold over the plastic wrap to seal the terrine.
08 - Cover the pan tightly with foil. Place it in a larger roasting dish, filling with hot water halfway up the sides. Bake for 1 hour 15 minutes.
09 - Remove from oven, allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
10 - Unmold onto a platter and slice thickly to reveal layers. Garnish with microgreens, edible flowers, and toasted walnuts if desired.
