Egg Terrine

01Method

1. 1

   Drain the canned vegetables through a strainer and reserve the liquid for preparing the aspic.

2. 2

   Cut the remaining ingredients into small cubes, season with salt and pepper, then fold in the mayonnaise.

3. 3

   Prepare the aspic according to package directions using the reserved vegetable liquid and let it cool slightly.

4. 4

   Pour the cooled aspic over the mixture and stir thoroughly, then transfer everything into a mold lined with plastic wrap.

5. 5

   For silicone molds, the plastic wrap is unnecessary; refrigerate overnight until fully set, then serve with bread.