Turkey and Veal Terrine Recipe
I am sure you wouldn't mind getting hooked to this Turkey And Veal Terrine recipe. Stock up on more and more Chicken as you will want to make this Turkey And Veal Terrine time and again. A delicious Side Dish, the Turkey And Veal Terrine completes your meal. Whether you are an amateur cook or a professional chef, I recommend the Turkey And Veal Terrine for the sheer joy of cooking it.
Ingredients
1 onion, finely chopped
1/2 teaspoon butter or nonstick pan
1 whole chicken breast, boned and thinly sliced
1 tablespoon brandy or Cognac
1 1/2 teaspoons salt
1/4 teaspoon each pepper and nutmeg
1/2 teaspoon each thyme basil allspice and lemon peel
3/4 pound each ground turkey and ground veal or calf
1 egg
2 egg whites
3 tablespoons nonfat dry milk solids
1/4 cup chopped parsley
2 shallots, chopped
1 clove garlic minced
2 bay leaves
peppercorns
Directions
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 350° 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.
Slice.
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 350° 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.
Slice.
