Marinated Veal and Red Beet Terrine

For the veal: Boil 1.5 liters (approximately 6 cups) of water, onion, cloves, peppercorns, bay leaf, salt and greens. Add veal and simmer for 90 minutes in hot broth, about 70°C (approximately 150°F). Let cool in broth.

For the red terrine: Soften gelatine in cold water. Coarsely chop beetroot and puree, then season with salt and pepper. Beat cream for both terrines until stiff. Dissolve gelatin in a small saucepan over low heat, then stir into a bit of puree, then fold into remaining puree. Fold in cream when mixture begins to gel. Pour half of the mixture into a loaf pan lined with plastic and freeze. 

For the white terrine: Soak gelatin, then dissolve over low heat. Stir in 1 teaspoon horseradish, then remaining 2 tablespoons horseradish. Once mixture begins to gel, fold in cream. Spread onto red filling, then carefully top with remaining red filling. Chill for 3 hours.

For the marinade: Combine marinade ingredients. Remove veal from pot and thinly slice, then coat with marinade.

For the garnish: Rinse lettuce and shake dry.