Turkey Spinach Terrine

Grind raw breast meat with 1 pound turkey breast skin. Combine ground meat and skin with 4 eggs, brandy, salt, white pepper, tarragon and nutmeg. Mix well and set aside.

Squeeze excess moisture from chopped spinach. Combine with 2 eggs, bread crumbs and onion. Mix well; set aside.

Cut turkey ham into 1/2-inch-thick strips. Line two greased 9x5-inch loaf pans with spinach leaves. Spread one quarter of turkey mixture into each pan bottom. Press two rows of turkey ham strips into mixture. Divide and spread spinach mixture between pans. Spread remaining turkey mixture over spinach and press two more rows of turkey ham strips into it, covering the turkey ham completely. Smooth tops; cover with foil.

Place loaf pans in large roasting pan. Place roasting pan in oven and pour in hot water to come 1 inch up the sides of loaf pans. Bake at 350 degrees F for 1 hour. Let loaf pans cool on rack completely, then chill at least 8 hours before serving.

Unmold terrines and cut each into 20 slices; serve two slices per portion.