1. blanch meat and bacon 5 min, strain. With greens, 2 garlic, cloves, onions, bay leaf, pepper, a quarter bunch thyme, 1 sprig rosemary, 1 bunch parsley, wine and 1 quart water make 2 and a quarter hours open. Skim.
2. finely dice zucchini and remaining onions, blanch briefly, rinse and drain. Chop remaining culinary herbs, mix with zucchini and onions. Season with salt and pepper. Soak gelatin.
Cut meat against the fiber into fine slices. Pour clear soup through a sieve lined with a muslin cloth into another saucepan, reduce to 3/4 liter. Allow gelatin to melt in it, dripping wet. Season with pepper, vinegar, salt and sugar, cool in refrigerator for 1 hour.
4. line a loaf pan (1 1/2 liters capacity) with a geared bag. Pour a mirror, put to cool for 15 to 20 min. Layer all ingredients thinly in the mold. Cover with clear soup. Cover and leave to cool for one night.
Serve with a herb vinaigrette or a cresser moulade.
Our tip: Use bacon with a subtle smoky note!