Chicken And Tuna Terrine
|White bread slice||1 , crusts trimmed, torn into pieces (Firm Textured Variety)|
|Milk||1⁄2 Cup (8 tbs)|
|Whole chicken breast||1 , skinned, boned and cut into chunks (About 10 Ounces Boned)|
|Canned tuna||3 1⁄4 Ounce, well drained (1 Can)|
|Canned anchovy fillets||1 Ounce, drained (1 Can)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, drained, rinsed|
|Onion||1⁄2 , diced|
|Garlic||1 Clove (5 gm), minced|
|Lemon||1 , juiced and peeled|
|Lemon slices||4 (For Garnish)|
|Sliced black olives||4 (For Garnish)|
Preheat oven to 350Â°F.
Combine bread and milk in small bowl and let soak 5 minutes.
Squeeze bread dry; discard milk.
Transfer bread to processor or blender.
Add chicken, tuna, 2 anchovy fillets, parsley, egg, capers, onion, garlic, lemon juice and peel and mix until smooth, scraping down sides of container several times (if using blender, puree mixture in batches).
Butter 6 x 3 x 21/4 inch loaf pan.
Arrange remaining anchovies in lattice pattern in bottom.
Spoon tuna mixture into pan, smoothing top.
Set in another pan containing 1 inch boiling water.
Bake until set, 40 to 50 minutes.
Remove terrine from water bath and let cool.
Drain any liquid from terrine.
Wrap in foil and refrigerate overnight.
Unmold onto platter and garnish with lemon and olives.