Turkey and Veal Terrine Recipe

Turkey and Veal Terrine picture

Summary

Health IndexHealthyServings10
CuisineCourse
MethodMain Ingredient

Ingredients

 Onion1 , finely chopped
 1/2 teaspoon butter or nonstick pan
 1 whole chicken breast, boned and thinly sliced
 1 tablespoon brandy or Cognac
 Salt1 1/2 Teaspoon
 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
 Egg1
 Egg whites2
 3 tablespoons nonfat dry milk solids
 Parsley1/4 Cup (16 tbs), chopped
 Shallots2 , chopped
 Garlic1 Clove (5gm), minced
 Bay leaves2
 Peppercorns1 To taste

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.
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