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Vegetables and meat make this terrine a complete dish that is eaten cold with a salad. A recipe ideal for a buffet or brunch on weekends.
For 8 people:
- 800 g of veal stockings
- 1 onion
- 2 zucchini
- 4 small carrots
- 1 red pepper (in a jar)
- 1 cup of peas
- 10 sprigs of chervil
- 10 sprigs of chopped tarragon
- 10 sprigs of basil chopped
- 1 sachet of instant jelly made in Madeira
- 1 bouquet garni
In a casserole, place the veal, 2 carrots cut into slices, the peeled onion cut into 4, the bouquet garni. Salt, pepper. Cover with water and let simmer 1 h 30
Cut the drained pepper into slices, zucchini into sticks and the remaining 2 carrots into slices
Cook carrots, zucchini and peas for 5 minutes in boiling water and drain them
Drain the cooked meat and cut it into cubes
Prepare the jelly as indicated on the package. Add the basil and tarragon and pour a layer into the bottom of a cake tin. Cover with chervil leaves and refrigerate for 10 minutes
Mix the diced meat and vegetables, pour them into the mold, then cover with remaining jelly
Leave a few hours in the fridge
Serve the terrine in its mold or unmould it by soaking the mold in very hot water.