Mock terrine of chicken

Recipe from: 5/1/2006 12:00:00 AM
mock terrine

Ingredients 10
Servings 1


Serving Change
  • 600
    Chicken mince
  • 1
    Onion, grated
  • 2
    Eggs, lightly beaten
  • 3
    Mustard sauce
  • 30
    Worcestshire sauce
  • 60
    Tomato purée
  • 30
    Finely chopped parsley
  • Salt and pepper to taste
  • 250
    Fresh breadcrumbs
  • 250
    Back bacon


Pre-heat the oven to 180°C. Combine mince, onion, eggs, mustard sauce, Worcestershire sauce, tomato purée, parsley, salt and freshly ground black pepper.
Add breadcrumbs to the chickenmixture and blend well.
Grease a small loaf tin and line with overlapping bacon rashers.
Press chicken mince mixture into the bacon-lined loaf tin and cover with overlapping rashers. Place tin on an oven tray to catch any juices that may spill over and bake for 1 hour.
Pour out any excess fat from the tin. Turn out the terrine, allow to cool and slice before serving. Serve with a salad as a starter or as part of a Mother?s Day brunch menu.

Read more on: poultry  |  bake

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