Vegetable terrine with ham and quail eggs

Ingredients

• 200 g vegetable mix
• 1000 ml water
• 1 teaspoon Maggi Secretul Gustului vegetable seasoning
• 1 1/2 teaspoons salt
• 100 ml vegetable cooking liquid
• 1 hard-boiled egg
• 1 raw egg
• 100 ml oil
• 1 lemon
• 120 g mayonnaise
• 1 large apple
• 150 g ham
• 200 g sour cream
• 1/4 teaspoon ground pepper
• 20 g gelatin
• 7 quail eggs

Preparation

1. Boil the vegetable mix for 10 minutes in 1000 ml water with 1 teaspoon Maggi vegetable seasoning and 1 teaspoon salt, until the vegetables are tender. Set aside 100 ml of the cooking liquid and drain the vegetables well. 2. Boil the egg for the mayonnaise for 10 minutes and the quail eggs for 7 minutes. Put them in cold water for 5 minutes, then peel them; set aside the egg white and chop it finely. 3. To make the mayonnaise, mash the cooked egg yolk with the raw yolk. Gradually pour in the oil, stirring constantly in the same direction, then add a little lemon juice; measure out 120 g for the terrine. 4. Peel the apple, cut it into small cubes and sprinkle with lemon juice. Chop the ham finely and mix it with the apple and chopped egg white. 5. Mix the sour cream with 120 g mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bloom the gelatin in 100 ml warm, not hot, vegetable cooking liquid, then melt it over a double boiler for 3 minutes and let it cool for 5 minutes. Stir it into the sour cream and mayonnaise mixture. 6. Put the vegetables, ham and apple mixture, and gelatin cream in a bowl. Mix and adjust the salt and pepper if needed. 7. Line a loaf pan with plastic wrap. Pour in half the mixture, arrange the quail eggs in a row and cover them with the rest of the mixture. Smooth the top and refrigerate the terrine for at least 6 hours before slicing.