Chicken terrine

Chicken terrine

Terrine de poulet

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 chicken
2 eggs
125ml cream
2 tablespoons brandy
freshly ground black pepper
250g ham, finely chopped
250g boneless shoulder of veal, minced
thin slices pork back fat
30g fresh herbs, finely chopped
salt

Method

  1. Remove meat from chicken and cut into strips. Beat eggs with cream, add brandy and season with salt and pepper. Combine with ham and minced veal.
  2. Line a 21 × 11 cm terrine or loaf tin with pork fat. Spread layer of meat mixture on bottom, cover with strips of chicken and sprinkle with herbs. Continue in layers until all ingredients are used, ending with meat mixture. Cover with foil and lid, if using terrine.
  3. Stand in roasting tin half-filled with water and cook in a preheated hot oven (200°C) for about 1 hour. Cool under heavy weight, then chill. If desired, unmould before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again