Aspic For Pates Terrines

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The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4

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Steps

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Pour 1 cup of broth in a saucepan& sprinkle the gelatin on top.

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Let it sit for 5 minutes.

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Heat until the gelatin has melted.

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In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.

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Chill until syrupy and almost settled.

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Ingredients

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beef broth, unflavored gelatin, dry white wine