Terrine (French Terrine) is a baking method that results in a cross between a pate, a casserole and a roll laid out in a clay or ceramic mold. It is thanks to this recognizable shape with a lid in which the terrine is prepared and served that the name appeared. Most often, this dining set is a rectangular, not necessarily fireproof, bright monochrome coloring. Terrines can be prepared from meat, poultry, fish, offal, various vegetables. There are also sweet dishes - cottage cheese, cheese, fruit, chocolate.
Cook Time | 90 minutes |
Servings |
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Ingredients
- 800 gram Chicken fillet
- 400 gram Champignons
- 2 pieces Egg white
- 8 pieces bacon
- 1 tablespoon Butter
- Seasoning
- Herbs
Ingredients
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Instructions
- Put it to bake in the oven at t 200C for 45-50 minutes. By the end of baking, melted fat accumulates on the bacon, carefully remove it with a silicone brush, simply pour into the mold and leave a little more so that the bacon is fried. If there is convection, you can use it. Cool slightly, carefully remove the parchment from the mold, drain the meat broth and transfer to a platter.