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No. of servings: 10
Place the Argeta paté in a bowl and season to taste, add the dried fruit, sliced (or cubes of roast turkey or pork), and mix well. Heat the orange juice, and add a teaspoon of sugar and the spices. Lightly beat the egg white, add to the orange juice and cook on a low flame for 2 to 3 minutes. Remove, pass through a coffee filter and add the gelatine, bloomed in cold water. Pour the liquid into a tray 5 mm thick. Refrigerate until the aspic sets. Oil the mould and put a layer of aspic at the bottom. Pipe the Argeta paté over, and cover with aspic. Refrigerate the mould until the paté firms.
For easier slicing, dip the knife in warm water first. Fresh orange, lemon, lime, parsley, etc. can be used for decoration.