Terrine of Chicken
|Butter||1 1⁄2 Ounce (45 Gram)|
|Button mushrooms||2 Ounce, chopped (60 Gram)|
|Garlic||1 Clove (5 gm), chopped|
|Chicken livers||1 Pound, chopped (500 Gram)|
|Dry red wine||3 Tablespoon|
|Thyme||1 Teaspoon, chopped|
|Boned chicken||8 Ounce, thinly sliced (250 Gram)|
|Green peppercorns||2 Tablespoon|
|Lettuce leaves||4 (For Garnish)|
Melt half the butter in a pan, add the mushrooms and cook for 2 minutes.
Remove with a slotted spoon and set aside.
Add the remaining butter and garlic to the pan; cook for 1 minute.
Add the chicken livers and cook for 5 minutes.
Add the wine, thyme, and salt to taste.
Cook for 15 minutes.
Work the mixture in an electric blender until smooth, then stir in the mushrooms, brandy and cream.
Spoon a thin layer of liver mixture into a lightly greased 500 g (1 lb) terrine.
Cover with a layer of chicken, then sprinkle with a few peppercorns.
Repeat layers until all the ingredients are used, finishing with liver mixture.
Cover with a lid or foil.
Stand the dish in a roasting pan containing enough boiling water to come halfway up the sides of the dish.
Cook in a preheated moderate oven, 180°C (350°F), for 1 to 1 1/4 hours.
Cool, then chill until required.
Garnish with lettuce and serve with toast.