Prep Time | 10 minutes |
Cook Time | 45 minutes |
Servings |
Ingredients
- 1 piece Pork knuckle
- 1 piece Chicken breast
- 6 pieces Allspice (peas)
- 2 pieces Bay leaf
- 2 cloves garlic
- 3 tablespoons Green olives
- 1 bunch Herbs dill,parsley
- 1 tablespoon Gelatin
- Salt
Ingredients
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Instructions
- I got two layers of meat from the knuckle and two layers of white chicken. In a glass of broth dilute the instant gelatin (if normal, the gelatin solution is prepared in accordance with the instructions on the package). Fill our meat with gelatin broth, in several places pierce with a knife (so that our broth is evenly distributed), gently seal the meat with a tablespoon, if necessary, add more gelatin broth (so that the liquid only just appeared on the surface of the meat). Close the terrine hanging from the mold ends of the film and put in the refrigerator for 8-10 hours (I put on the night).
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