7
Line the terrine mould with cling film and then with sliced prosciutto, ensuring that there is enough prosciutto hanging over the edges of the terrine mould to enclose the filling. Add half of the mince to the base of the terrine mould, pressing down with your hands until evenly distributed. Place the guinea fowl breasts along the middle of the mixture lengthways, and top with the remaining mince. Fold over the remaining prosciutto, press down firmly and cover with cling film