Lentil Terrine with Ham and Parsley

Directions

1. In a 6-quart pot place the lentils, and add enough water to cover. Bring the water slowly to the boil. Flavor with onion, garlic, carrots, Bouquet Garni, ham, freshly ground pepper, mace and the feet. Cover and simmer for about 35 minutes, or until the lentils are tender and the water has evaporated. (Taste the lentils to see if they are done.)
2. When they are cooked, remove and discard the onion, feet and bouquet garni. Trim and dice the ham and return it to the lentils. Also, chop the carrots very small and add them to the mixture along with 1/2 cup finely chopped parsley. Taste, and season with salt and pepper as you wish.
3. Dissolve the gelatin in the wine. Gently heat over low heat until gelatin is dissolved. Carefully mix the gelatin mixture through the lentil mixture.
4. Pack the mixture into a 9 x 5-inch loaf pan. Cover the top with a piece of heavy-duty aluminum foil. Refrigerate overnight or for a few hours in the refrigerator, with a heavy can on the top to weight it down.
5. To serve: let terrine come to room temperature. Unmold on a serving platter and cut into eight to 10 even slices (using a serrated knife). Prepare each salad plate with a mesclun salad dressed with a mustard vinaigrette. Place a slice of terrine slightly over one side of the salad. Garnish with cornichons and a dollop of grainy mustard. Serve with sliced, toasted baguette or Melba toasts.
6. Teacher’s Tip: If you are cooking for someone who cannot have alcohol, you may substitute low-fat, low salt chicken stock for the white wine. You will probably need even less salt in that case.
7. Wine Tip: Cool and fruity Beaujolais, such as Saint-Amour or Fleurie will star with this taste treat.