Yield: 12 servings
Preparation time is 45 minutes, plus at least 4 hours setting time
Ingredients
- 1 litre savoury aspic (1 quart)
- 1 beet, cooked and sliced thinly
- 250 grams diced, grilled chicken breast meat (8 ounces)
- 250 grams diced Black Forest ham (8 ounces)
- 14 blanched asparagus spears
- 6 grilled, cooked mushroom caps
- 8 blanched scallions
- 100 grams carrots, diced and blanched (3 ¼ ounces)
- 100 grams tomato concasser (3 ¼ ounces)
- 30 grams assorted chopped herbs (1 ounce)
Directions
- You will need a 1-litre rectangular terrine mold or glass dish. Fill a baking pan large enough to hold the terrine mold with ice water.
- Add the chopped herbs to the aspic. Then pour the aspic into the mold. Allow the aspic to set until a 1-centimetre thick layer has set around the surface. The edges all around the mold are obviously the coldest part so the aspic will start to set there first. Then remove the mold from the ice water and pour out all the liquid that hasn’t set. You will then have a lined mold ready to fill with the meats and veggies. This is to “chemiser”.
- Remove the mold and fill it with layers of meats and vegetables so that it looks pretty. Once finished, pour any remaining aspic around to fill up any gaps, seep around and solidify the whole.
- Set the daube in the fridge for 4 hours to set, or overnight. To remove the daube, quicky plunge the bottom of the mold in hot water and then turn it out onto a plate. Cut into thick slices to serve.