Terrine is a French dish that got its name due to the rectangular refractory shape with a lid of the same name. Terrines are meat, fish, vegetable, even sweet. I cooked a combination of two types of meat: beef and chicken. Very tasty in warm or cold form! It is usually served as a snack, but we have tried it hot, it can replace a full-fledged meat dish.
| Prep Time | 5 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 400 gram Chicken fillet
- 200 gram Beef boiled
- 1 piece Onion
- 2 pieces Carrots boiled
- 2 pieces Chicken egg
- 3 pieces Eggplant
- Salt, pepper
Ingredients
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Instructions
- Sprinkle the eggplants with salt, leave for a few minutes, rinse, dry.
- Lightly fry on 2 sides.
- Cover the rectangular shape with fried eggplants, and 1 more row, so that the tongues hang over the shape.
- Chicken fillet, onion through a meat grinder.
- Add salt and eggs.
- Add sour cream.
- Put 1/3 of the minced meat on the bottom of the mold.
- Pass the boiled beef through a meat grinder.
- Add salt and form a triangular stick (you can round, square, heart-shaped).
- Put it in the middle.
- Pour some minced chicken, put boiled carrots (carrots can be replaced with other vegetables, such as bell peppers, gherkins).
- Fill with the remaining minced meat, cover the eggplants alternately. Put in the oven at a temperature of 190 * 40-45 min.
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