Chicken And Liver Terrine
|Mushrooms||4 Ounce (100 Gram)|
|White bread slice||2|
|Chicken||3 1⁄4 Pound (1 In Number, 1.5 Kilogram)|
|Chicken livers||4 Ounce (100 Gram)|
|Chopped fresh tarragon||1 Tablespoon|
|Egg||1 , beaten|
|Single cream||1 Tablespoon|
|Red wine||1 Tablespoon|
|Grated lemon rind||1⁄2 Tablespoon (Of 1/2 Lemon Rind)|
|Freshly ground black pepper||To Taste|
|Streaky bacon rashers||7|
Clean the mushrooms and peel and quarter the onion.
Place them in the bowl with the bread and parsley and chop finely, using the double-bladed chopping knife.
Transfer to a mixing bowl.
Remove the flesh from the chicken and chop finely together with the chicken livers, using the double-bladed chopping knife.
Combine this with the bread crumb mixture and add all the remaining ingredients except the bacon.
Stretch the bacon rashers on a board, using the back of a knife.
Use the rashers to line a 1-kg/2-lb loaf tin.
Turn the chicken mixture into the lined loaf tin and cover the top with foil.
Stand this in a baking tin two-thirds filled with water.
Bake in a moderate oven (180C, 350 F, gas 4) for 1 1/2-2 hours.
Allow to cool and chill well before serving.