The proportion of aspic to solids can vary greatly. At one extreme, there may be just enough aspic to hold the solid ingredients together, so that the aspic jelly itself is almost not evident. On the other hand, the aspic may predominate, with solid ingredients suspended in it at intervals. For this latter type to succeed, the aspic jelly must be of excellent quality, with good flavor, not too firm a texture, and sparkling clarity. The majority of aspic terrines fall between these extremes.
The following procedure is applicable to the production of most aspic terrines and other aspic molds:
1. Either line the mold with aspic, following the procedure on page 853, or pour a layer of aspic into the bottom of the mold. Chill until firm.
2. Arrange a layer of garnish in the mold.
3. Add just enough aspic jelly to cover the solid garnish. Chill until firm.
4. Repeat steps 2 and 3 until the mold is full.
5. For best storage,leave the aspic in the mold, covered tightly with plastic film,until service time.
Terrines made by this method depend on a crystal-clear aspic jelly for their appearance and are often very elegant. Another approach is simply to combine the jelly with a mixture of ingredients and fill the terrine with this mixture. A clarified aspic may not be necessary for this method.Terrines made this way range from coarse, peasant-style dishes to more elaborate constructions such as the Lentil and Leek Terrine on page 868.
Headcheese and a number of other commercially made luncheon-meat loaves are examples of this type of terrine.Tripes à la Môde de Caen (p. 327),when properly made, can also be chilled until solid and unmolded because it contains enough natural gelatin from the calves' feet and other ingredients. Jambon Persillé or Parslied Ham (p. 866) is another example of a country-style aspic-based terrine made with unclarified jelly.
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