Heat the ol in a large, heavy pot over medium heat. Season the boar with salt and pepper. Add the meat to the pan and sear for 3 to 4 minutes on each side. Remove from the pan and set aside. Add the onions, carrots, and celery to the pan. Season with salt and pepper. Cook, stirring, for 2 minutes. Add the garlic, bay leaf and tomatoes. Season with salt and pepper. Continue to cook, stirring, for 2 minutes. Stir in the beef stock and add the reserved stew meat. Bring to a boil, reduce the heat to medium low and simmer until the meat is tender, about 4 hours, stirring occasionally. Remove from the heat and cool completely. Remove the stew meat and set aside. Strain the liquid, discarding the vegetables. Place the liquid back over the heat and reduce to 1 cup. Dissolve the gelatin in 1/2 cup of cold water. Add to the reduced liquid. Shred the meat, discarding any fat. Line a 12- x4- x3-inch terrine mold with plastic wrap. In a hot skillet over medium heat, sear the foie gras for 1 minute on each side. Remove from the heat and drain on paper towels. Strain the foie gras fat and set aside. Line the terrine mold with half of the meat. Lay the foie gras over the meat. Place the remaining meat over the foie gras and press firmly. Slowly pour the foie gras fat and gelatin mixture over the terrine, letting the liquid soak into the terrine. Cover with plastic wrap and refrigerate for at least 4 hours. Carefully place the terrine mold in warm water to loosen the mold. Unwrap the plastic wrap and place on a serving platter. Slice the terrine into individual servings, garnish with parsley, and serve with the toasted bread and mustard.
Yield: 10 to 12 servings