Turkey and Veal Terrine
|Onion||1 , finely chopped|
|Butter/Nonstick pan||1⁄2 Teaspoon|
|Whole chicken breast||1 , boned and thinly sliced|
|Salt||1 1⁄2 Teaspoon|
|Lemon peel||1⁄2 Teaspoon|
|Ground turkey/Ground veal / calf||3⁄4 Pound|
|Nonfat dry milk||3 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Shallots||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
Saute onion in butter or in a nonstick pan until tender.
Let chicken strips marinate in brandy with a light sprinkling of salt, pepper, and nutmeg.
Mix remaining salt, pepper, and nutmeg with thyme, basil, allspice, and lemon peel.
Combine the ground meats with onion, the spices, egg, one egg white, and milk solids.
Spoon half the meat mixture into a buttered 41/2 by 7 inch loaf pan.
Mix parsley, shallots, garlic, and remaining egg white and spread over meat mixture.
Cover with remaining meat mixture.
Arrange chicken in a layer on top.
Decorate with bay leaves and a few peppercorns.
Cover with foil and bake in a 350Â° oven in a pan containing 1 inch hot water for 1 1/4 to 1 1/2 hours or until set.
Let cool and chill.