Draw the palette in cold water, the day before, soaking it overnight in water.

Place the palette in a large Dutch oven, cover it with cold water. Bring to a boil and simmer for 5 minutes.

Drain the meat and remove the water. Rinse the meat, place it again in the Dutch oven. Cover it with cold water.

Add an onion, cloves, carrot (cut into rings), turnip, pepper, carvi and bouquet garni. If you have recovered the palette bone, add it. Cover and cook for 1 hour 30 to 2 hours.

Chop the herbs and set aside in a filmed ramekin. When the meat is cooked, remove it from the Dutch oven let cool. Pass the broth through a colander and set aside a game. Cut the palette into pieces in the direction of the fibers.

Soak the gelatin leaves in cold water. Put in a saucepan the shallot, the garlic peeled and chiseled, the vinegar and the white wine. Let reduce, then add out of the heat part of the chopped herbs, 15 centilitres of the broth following the cooking of the palette and the wrung gelatin leaves. Then mix everything.

Mix the pieces of meat with the previous preparation. Salt according to your taste. Pour a little liquid preparation at the bottom of the terrine then put the palette pieces in it and in the same direction so that the fibers are perpendicular in the sense of cut.

Pour the rest of the liquid into the terrine and add the rest of the herbs. Tap everything to bring the surplus of jelly on top. Close with a lid. Place the terrine in the fridge 24 hours before serving.