Ingredients
- 375 about
- 5 loaf (pan)
- 4 eggs in a line down center
- 4 eggs
- 2 holes to allow steam to vent
- 2 bouillon (canned)
- 2 onions
- 1/2 meat mixture shell (into)
- 425 gr ham
- 260 gr veal shoulder
- 260 gr pork shoulder
- 30 ml worcestershire sauce
- 2 gr thyme
- 1 gr pepper
- 1 gr salt
- 1 gr sage
- 3 packages gelatin
pkg directs with bouillon. Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator. Serve in 1 cm slices as an appetizer.
