AND CHICKEN TERRINE
1/2 cup diced shallots
1/2 cup diced celeriac
pound boned and skinned chicken breast
4 slices white bread, with no crust
2 egg whites
3/4 cup heavy cream
1/8 teaspoon allspice
pepper to taste
3/4 cup Port wine
8 ounces cooked artichoke bottoms,
3 large cooked carrots cut into strips
5 ounces string beans
12 ounces cooked goose liver
1 ounce chopped truffles (optional)
1/2 pound bacon
Preheat oven at 350 degrees. Heat butter in a
medium frying pan. Add shallots and celeriac and sauté over medium heat
for 3 minutes. Transfer to a mixing bowl. Set aside to cool.
breast. Combine with above mixture. Add bread, egg whites, heavy cream, all
spice, salt and pepper. Stir in the Port wine. Cover and let stand overnight.
Place the chicken mixture in a food processor. Blend to a smooth paste.
Line a terrine mold with bacon strips.
Spoon 1/3 of the forcemeat in mold,
alternating with layers of vegetables and goose liver strips.
terrine with a lid and bake in a water bath for 50 55 minutes. Cool overnight.
Unmold and slice. ***same recipe can be used, replacing vegetables with
mushrooms, (chanterelles, field, shiitake, cèpes, portobello).