1️⃣ Prepare the gelatin:
Soak the gelatin leaves in cold water for 5 minutes, until soft. If using powdered gelatin, dissolve in 2 tablespoons of cold water and let sit for 5 minutes.
2️⃣ Make the stock base:
Heat the chicken stock and white wine in a saucepan over medium heat. Once warm, add the softened gelatin and stir until completely dissolved. Season with salt and pepper.
3️⃣ Assemble the terrine:
In a terrine dish or loaf pan, layer the diced ham, chopped parsley, and minced garlic, distributing evenly.
4️⃣ Pour and set:
Gently pour the gelatin mixture over the ham, making sure everything is evenly coated. Press down lightly to remove any air bubbles.
5️⃣ Chill and set:
Cover and refrigerate for at least 4 hours, or until firm and completely set.
6️⃣ Serve and Enjoy:
Slice and serve cold with crusty bread, pickles, and Dijon mustard for an authentic French touch!
✨ Pro Tip: For added depth, use homemade ham stock instead of chicken stock!
This elegant, flavorful terrine is a favorite with French charcuterie, perfect for special occasions! 🍷✨
My neighbor took one bite and came running over to me asking for the recipe
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My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
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Use this instead of soil, you’ve never had orchids like this: they will be very bushy
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When I made this, my kids asked for seconds. This recipe is going to be a regular go-to for us
