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Ingredientes
- 14 ounce (400 g) leftover lamb meat (shoulder, leg of lamb, etc...)
- 2½ c. (60 cl) chicken stock
- ½ ounce (15 g) gelatin in sheets
- 1/3 lb (150 g) shelled baby green peas
- 3 hard-boiled Large eggs
- 6 sprigs fresh coriander
- 6 sprigs flat-leaf parsley
- fleur de sel and pepper mignonnette
Direcciones
- Stem and chop coriander and flat-leaf parsley finely
- Soften gelatin for 5 - 10 minutes in cool water
- Shell hard-boiled Large eggs and slice crosswise
- Cut your leftover lamb into cubes or possibly even-sized strips
- Boil water in pan over high heat
- Cook green peas 5 minutes
- Drain and plunge immediately in cool water to stop cooking
- Mix hot chicken stock with softened gelatin
- Cold aspic
- Pour a layer of aspic of about 1/5â³ (4-5 mm) in the bottom of a terrine or possibly a cake pan.
- Sprinkle dish with some of the coriander and minced flat-leaf parsley
- Place mold in refrigerator for 30 minutes so aspic can set
- Remove mold from refrigerator and cover with an alternate layer of egg slices, green peas and meat
- Cover all the layers with aspic and sprinkle dish with some of the coriander and minced parsley
- Sprinkle with a few grains of fleur de sel and with a little crushed pepper
- Place entire dish in refrigerator for 30 minutes
- Repeat operation till all ingredients have been used
- Finish off by covering last layer of herbs with aspic
- Allow to rest 24 h in refrigerator
- Serve in terrine in center of table or possibly unmold onto a platter. To make unmolding easier, you can put the terrine in a double boiler with hot water.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 115 | 63% |
| Total Fat 12.79g | 16% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 70mg | 3% |
| Potassium 260mg | 7% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.08g | 1% |
| Protein 13.19g | 21% |
