Chicken And Ham Terrine
|Chicken breasts||2 1⁄2 Pound|
|Thinly sliced bacon||1⁄2 Pound|
|Cooked ham/Tongue||1⁄2 Pound, sliced|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Plain gelatin||2 Teaspoon|
Combine onion, parsley, salt and pepper.
Bone the chicken breasts and discard the skin.
Slice chicken meat thinly.
Cut bacon and ham in half slices.
Space bacon in the bottom of a 5-cup mold or loaf pan.
Alternate layers of chicken, ham and bacon in the mold, ending with bacon and sprinkling a little of the onion-parsley mixture over each layer.
Heat remaining ingredients together and pour over the meats.
Cover closely and set in a pan of hot water.
Bake at 325F for 1 hour.
Uncover and bake at room temperature then weigh down and chill.