Poultry Terrine
easy
90 mins
90 mins
Ingredients
- 1 package (7 g) dried porcini
- 800 g Chicken filet
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs Bacon
- 2 Onions
- 200 g Poultry liver
- 75 g Whipped cream
- 7-10 Tbsp a few squirts of lemon juice
- 6 sheets white gelatine
- 125 ml dry sherry
- 7-10 Tbsp Carrot slices, parsley and peppercorns
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak porcini mushrooms in 1/8 litre hot water for about 15 minutes. In the meantime wash and dry the fillets. Fry in hot oil while turning for about 4 minutes. Season with salt and pepper and wrap with bacon. Peel and finely chop the onions. Wash liver, dab dry and dice.
- 2
Drain the porcini and collect the soaking water. Fry the onions, liver and mushrooms in the frying fat for about 3 minutes, turning, and let cool a little. Cut the remaining fillets into pieces and puree in portions. Add cream and mushroom liver mixture to the pureed meat. Season with salt, pepper and lemon juice. Grease a pie tin (approx. 20 cm long / 3/4 litre capacity) and pour in the mixture. Layer the fried fillets in it. Seal with aluminium foil. Pierce several holes with a wooden skewer. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Pour off any fat that develops and let the pâté cool in the mould.
- 3
Grease a pie tin (approx. 20 cm long / 3/4 litre capacity) and pour in the mixture. Layer the fried fillets in it. Seal with aluminium foil. Pierce several holes with a wooden skewer. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Pour off any fat that develops and let the pâté cool in the mould. In the meantime dissolve the gelatine in warm sherry and mushroom stock. Pour over the pâté and garnish as desired with carrot slices, parsley leaves and peppercorns and allow to set
Nutrition Facts
230 kcal
2 g
12 g
23 g
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