Terrine (FR. Terrine) - a method of baking, which results in something between the pate, casserole and roll, laid out in clay or ceramic form. It is thanks to this recognizable shape with a lid in which terrine is prepared and served, there was a name. Most often, this dining set is a rectangular, not necessarily refractory, bright monochrome colors. 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 |
Ingredients
- 800 gram Chicken fillet
- 400 gram Champignons
- 2 pieces Egg white
- 8 pieces bacon
- 1 tablespoon Butter
- Seasoning
- Herbs
Ingredients
|
Instructions
- Put to bake in the oven at t 200C for 45-50 minutes. By the end of baking bacon accumulates melted fat, gently remove it with a silicone brush, just drain into the mold and leave for a little more to bacon fried. If there is convection, you can use it. Slightly cool, gently with the parchment removed from the mold, drain the meat broth and shift to the dish.
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