Terrine

Tear or cut the beef, chicken, bacon, and ham from the cocido into enough bite-size pieces to measure 2 cups. Toss in some capers and chopped cornichons, diced boiled potatoes and string beans, a handful of cooked chickpeas, lots of minced parsley, 2 to 3 tablespoons of lemon juice; and 2 crushed garlic cloves. Line a 4-cup loaf pan with plastic wrap, leaving some overhang, and place the mixture in it.

Place a packet of gelatin and 2 tablespoons of cold water in a small saucepan to soften. Add 2 cups of strained cocido broth and heat, stirring to dissolve the gelatin. Let cool slightly, then pour the gelatin mixture over the meat mixture. Cover with aluminum foil, chill until set, and unmold onto a plate. Serve for supper with an assortment of mustards and a salad of peppery greens.