Chicken & Cheese Terrine Recipe
Summary
MethodFreeze Chill
Ingredients
MEAT LAYER
1 envelope unflavored gelatin
1 envelope instant chicken broth OR 1 chicken bouillon cube
1 cup water
1 tablespoon lemon juice
3 large stuffed green olives, sliced
1/2 pound bologna
1/4 cup mayonnaise or salad dressing
1/4 cup sweet mustard relish (from a 9-ounce jar)
CHEESE LAYER
1 envelope unflavored gelatin
1/4 cup water
2 wedges (1 1/3 ounces each) Camembert cheese
1/4 pound blue cheese
1/4 teaspoon curry powder
1 egg, separated
1 cup (8-ounce carton) dairy sour cream
Green food coloring
Directions
1. Make meat layer: Soften gelatin with chicken broth or bouillon cube in water in a small saucepan. Heat, stirring constantly and crushing cube, if using, with a spoon, just until gelatin dissolves. Measure 1/4 cup into a 6-cup mold; stir in lemon juice. (Keep remaining gelatin mixture at room temperature.)
2. Set mold in a pan of ice and water to speed setting; chill just until syrupy-thick. Arrange stuffed olive slices in gelatin to make a pretty pattern. Chill until sticky-firm.
3. While mold chills, remove skin from bologna; put meat through a food chopper, using a fine blade. Mix with remaining gelatin mixture, mayonnaise or salad dressing and relish in a medium-size bowl; spoon over sticky-firm olive layer in mold. Continue chilling in same pan of ice and water until sticky-firm while making cheese layer.
4. Make cheese layer: Soften gelatin in water in a small saucepan; heat slowly just until gelatin dissolves.
5. Beat Camembert and blue cheeses until well-blended in a medium-size bowl; beat in curry powder, egg yolk and the dissolved gelatin.
6. Beat egg white until it stands in firm peaks in a small bowl. Fold into cheese mixture, then fold in sour cream. Tint mixture light green with a drop or two of food coloring.
7. Spoon over sticky-firm meat layer in mold; cover with waxed paper, foil or transparent wrap. Chill in refrigerator several hours, or until firm. (Overnight is best.)
8. When ready to unmold, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water. Cover mold with a serving plate; turn upside down; gently lift off mold. Surround with your choice of crisp crackers.
2. Set mold in a pan of ice and water to speed setting; chill just until syrupy-thick. Arrange stuffed olive slices in gelatin to make a pretty pattern. Chill until sticky-firm.
3. While mold chills, remove skin from bologna; put meat through a food chopper, using a fine blade. Mix with remaining gelatin mixture, mayonnaise or salad dressing and relish in a medium-size bowl; spoon over sticky-firm olive layer in mold. Continue chilling in same pan of ice and water until sticky-firm while making cheese layer.
4. Make cheese layer: Soften gelatin in water in a small saucepan; heat slowly just until gelatin dissolves.
5. Beat Camembert and blue cheeses until well-blended in a medium-size bowl; beat in curry powder, egg yolk and the dissolved gelatin.
6. Beat egg white until it stands in firm peaks in a small bowl. Fold into cheese mixture, then fold in sour cream. Tint mixture light green with a drop or two of food coloring.
7. Spoon over sticky-firm meat layer in mold; cover with waxed paper, foil or transparent wrap. Chill in refrigerator several hours, or until firm. (Overnight is best.)
8. When ready to unmold, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water. Cover mold with a serving plate; turn upside down; gently lift off mold. Surround with your choice of crisp crackers.
