Put the meat in an ovenproof dish.
Brush lightly with a little oil using a brush and bake for 20 minutes in a preheated oven (210 ° C – Th. 7). Salt and pepper. Let cool completely.
Cut the meat into 1 cm thick slices lengthwise.
Pass the cake pan under cold water, without wiping it.
Alternate in successive layers the drained vegetable planter and the meat slices. Cover with two thirds of warm jelly.
Leaf the parsley. Immerse the leaves for 1 minute in boiling water.
Drain and pat the leaves dry. Mix them with the white cheese parve, the crème fraîche parve and the rest of the jelly. Salt and pepper.
Pour this preparation on top of the terrine. Smooth using a spatula.
Place in the refrigerator. Leave to set for 3 hours before serving.