Herbed Jellied Meat Loaf
|Mixed herbs||1 Cup (16 tbs) (Parsley, Tarragon And Chives)|
|Cooked meat||1 1⁄2 Pound (Chicken, Turkey, Ham, Tongue Or Beef)|
|Green peppercorns||2 Tablespoon, rinsed|
|Chicken stock||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Shredded lettuce||1 Cup (16 tbs)|
Finely chop the herbs and the meat and mix them with the green peppercorns.
Put the stock into a saucepan and simmer.
Dissolve the gelatin in the wine and add to the stock with the lemon juice.
Pour it over the meat mixture.
Lightly oil a loaf pan and spoon the mixture into it.
Tap the pan on the table to eliminate air bubbles.
Allow to cool, then chill until set.
To unmold, run a warm knife around the edges of the pan, cover with a serving dish and turn upside down.
Surround with shredded lettuce and serve in slices.