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Chicken And Liver Terrine

Gadget.Cook's picture
  Mushrooms 4 Ounce (100 Gram)
  Onion 1
  White bread slice 2
  Parsley sprigs 3
  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
  Salt 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.

Recipe Summary

Side Dish

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