Terrine aux herbes

Ingredients

Directions

1. 1

   Take out the cake. Spread the rest of the gooseberries on top and sprinkle with the syrup. Let the cake cool down, then remove from the mould. The breads are ready when they sound hollow when you knock on them. Take out the breads with the pots, take the breads with baking paper out of the pots, cover them with a tea towel and let them cool down

2. 2

   2 Thin out and chop the herbs. Drain and chop the capers. Mix them in a bowl with the diced carrots. Season with pepper. Cut the slices of ham to the size of the terrine.

3. 3

   3 Assemble the terrine by alternating herb mixture, slices of ham and Madeira jelly. Finish with the herbs and jelly. Cover the terrine and chill for at least 6 hours before serving.