Terrine of Veal and Chicken RecipeOrigin: Britain Period: Traditional |
Ingredients:
340g chicken meat 
Terrine of Veal and Chicken Preparation:Method:Using a medium cutter, mince the chicken meat, veal and chicken livers. Turn into a bowl and mix with the white wine, garlic, mixed spice and breadcrumbs. Season liberally. Stretch the bacon with the back of a knife then use to line a 1.5l terrine or loaf tin, ensuring that enough of the bacon overhangs the edge to cover the top. Spoon the meat mixture into the tin and fold the overhanging pieces of bacon over the top. Lay the bay leaves and thyme over the top then cover with foil. Place in a roasting tin and fill to half way up the terrine with water. Transfer to an oven pre-heated to 160°C and bake for about 135 minutes. Remove from the oven and set aside to cool. When cold pour off any juices from the pan (but reserve). Place the terrine in the refrigerator to chill and also chill the juices. When the juices are just at the point of setting spoon over the terrine and allow to set completely before turning out onto a plate, slicing and serving. |
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