Pâté of meat in gelatin

01075 PATE of MEAT IN GELATIN INGREDIENTS 500 g 12 PEOPLE filling, 250 g of veal, 15-20 g salt, assorted spices, 60 g ham, 1 dl of cognac, two slices of bacon Take PROCEEDINGS for at least 12 hours to marinate the veal and ham, cut into small cubes or chopped, in that you appropriately spiced cognacthen drain them.

Mix the stuffing with veal and prosciutto.

Place it in a slice of bacon terrine, then the filling, then cover with another slice of lard.

Close the lid and cook in a Bain-Marie In a plate filled with water for ó.

When the water boils put in hot oven to continue cooking for 40-50 minutes.

Let the Terrine to cool and remove the lid but placing a weighing at least 1 kg on the stuffing so that pressing the squeeze in an appropriate manner.

When will be well cooled, remove the stuffing and clean of grease that has covered the sides and surface.

Thoroughly wash the bowl and raffreddatela, then velatela semi-liquid jelly.

Let thicken in the refrigerator then put the stuffing inside the bowl and cover completely with semi liquid gelatin.

Put back in the refrigerator.

Present it without cover.