Striped vegetable terrine

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 2
    chicken breast fillets
  • 2
    egg whites
  • 300
    thick cream
  • salt
  • freshly ground black pepper
  • 225
    carrots, peeled and sliced
  • 225
    broccoli florets


Make sure the chicken breasts, egg whites and cream are all refrigerator cold. Cut chicken into cubes, place in food processor, add egg whites, seasoning, and process for 10 seconds until puréed. With machine running, slowly pour cream in through feed tube. Continue processing until it thickens or, if it remains liquid, refrigerate for 30 minutes and process again for 10 seconds to thicken it. Grease a 23 cm loaf tin well. Spread a thin layer of chicken mixture in the bottom, arrange half the carrot slices over it, then spread another layer of chicken followed by half the broccoli. Continue layering with chicken, carrot and broccoli and finally chicken on top. Cover with foil, place in a roasting tin full of water and cook in oven at 180 ºC for 45 minutes or until a skewer inserted in the centre comes out clean. Cool before turning out and slice to serve.

Read more on: poultry  |  bake


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