Chicken And Liver Terrine Recipe
Ingredients
| 100g/4 oz mushrooms | ||
| Onion | 1 | |
| White bread slice | 2 | |
| Few sprigs parsley | ||
| Chicken | 1 | |
| 100 g/4 oz chicken livers | ||
| Tarragon | 1 Tablespoon, chopped | |
| Egg | 1 , beaten | |
| Single cream | 1 Tablespoon | |
| Red wine | 1 Tablespoon | |
| Grated rind of 1/2 lemon | ||
| Ground black pepper | 1 To taste | |
| 7 rashers streaky bacon | ||
| Salt | To Taste | |
Directions
Clean the mushrooms and peel and quarter the onion.
Place them in the bowl with the bread and parsley and chop finely, using the double-bladed chopping knife.
Transfer to a mixing bowl.
Remove the flesh from the chicken and chop finely together with the chicken livers, using the double-bladed chopping knife.
Combine this with the bread crumb mixture and add all the remaining ingredients except the bacon.
Stretch the bacon rashers on a board, using the back of a knife.
Use the rashers to line a 1-kg/2-lb loaf tin.
Turn the chicken mixture into the lined loaf tin and cover the top with foil.
Stand this in a baking tin two-thirds filled with water.
Bake in a moderate oven (180C, 350 F, gas 4) for 1 1/2-2 hours.
Allow to cool and chill well before serving.
Place them in the bowl with the bread and parsley and chop finely, using the double-bladed chopping knife.
Transfer to a mixing bowl.
Remove the flesh from the chicken and chop finely together with the chicken livers, using the double-bladed chopping knife.
Combine this with the bread crumb mixture and add all the remaining ingredients except the bacon.
Stretch the bacon rashers on a board, using the back of a knife.
Use the rashers to line a 1-kg/2-lb loaf tin.
Turn the chicken mixture into the lined loaf tin and cover the top with foil.
Stand this in a baking tin two-thirds filled with water.
Bake in a moderate oven (180C, 350 F, gas 4) for 1 1/2-2 hours.
Allow to cool and chill well before serving.
Chef
