Ham terrine in parsley jelly

Name: ham terrine in parsley jelly
Cook time: 35 min
Total time: 755 min
Yield: 12
Cuisine: French
Ingredients: 2 pots meat fond a 380 ml; 2,5 dl dry white wine; 10 leaves gelatin; 3 shallots; 3 cloves garlic; 400 g ham paste a approx. 1/2 cm thick; 30 g fresh parsley; 3 bunch onions; 1 tablespoon butter; 1 cup creme fraiche 125 ml; salt and pepper

A tasty French recipe. The starter contains the following ingredients: meat, meat fondue (a 380 ml), dry white wine, gelatine, shallots, garlic, ham (slices a 1/2 cm thick), fresh parsley, spring onions, butter, crème fraîche (125 ml) and salt and pepper.

Ingredients

Kitchen Stuff

plastic foil
cake mold content 1 liter

Directions

Fond and wine (2 tablespoons to withhold) to boil to about 1/2 liter. Let the gelatin soak in cold water for about 5 minutes. Chop and finely chop the shallots and garlic. Cut the ham into small cubes. Chop minced parsley. Cut out onions, halve in length and cut into thin strips. Heat butter in pan and fry shallot and garlic for about 1 minute. Add the rest of wine and simmer for approx. 1 minute. Add fondue and bring to the boil. Stir from gelatine through fire. Stir in the crème fraîche. Season with salt and pepper and allow to cool. Cover the bottom with a thin layer of jelly. Sprinkle 1 tablespoon of parsley over it and then 3 tablespoons of ham cubes. Brush the spring onion with jelly and divide 3 tablespoons of jelly over ham cubes. Sprinkle 1 tablespoon of parsley over it again. Repeat this to jelly, parsley and ham on it. Cover jelly with plastic wrap and allow to set in refrigerator for approx. 12 hours.
Put the cake mold in hot water for a few seconds. Put the board on shape, turn it together and let aspic slide out of shape. Cut Aspic into slices of 1 cm thick.