Chicken And Sausage Terrine
|Cooked chicken||3 Pound|
|Pork sausage meat||1 Pound (Use Raw)|
|Sliced ham||1⁄2 Pound, boiled|
|Garlic||2 Clove (10 gm), finely chopped|
|Eggs||2 , beaten|
|Chopped parsley||1 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Ground black pepper||1|
|Butter||1⁄2 Cup (8 tbs), softened|
|Bacon slices||1⁄2 Pound|
Discard the skin and bone and cut the chicken into small pieces.
Leave to one side.
Stir together all remaining ingredients except the bacon.
Line a glass or ceramic casserole with half the bacon slices.
Cover with one-third of the sausage mixture and top with half the chick en.
Continue forming layers, top with the sausage mixture, and cover with the remain ing bacon.
Cook in the microwave oven on "roast setting for 25 minutes.
Rotate the dish one quarter of a turn after 15 minutes.
Cool the terrine.
Place it in the refrigerator and weight it with 3 1 pound cans of food so it can be sliced without crumbling.
Chill 12 hours before serving.