Preparation:

Mince the meat and ham until you get a thin paste and finely chop the tarragon leaves.

Put the minced meat in a deep bowl, add the cinnamon, salt and pepper, and mix well. Grease the bottom of an oval, earthenware terrine with butter and cover with the bacon rashers. Then add a layer of meat and one of tarragon, another layer of meat and another of tarragon, and top with another layer of meat.

Put the lid on the terrine and cook it in a bain-marie, in the oven, for an hour. After that, cover the pâté with orange slices and pour over the gelatine, dissolved in water beforehand. Leave it to stand in the fridge for four hours.

You can serve it with a warm sauce made from the redcurrant jelly and a spoonful of water.