Cook Time | 210 minutes |
Servings |
Ingredients
- 500 gram Chicken fillet
- 500 gram Minced meat pork or beef
- 250 gram bacon
- 100 gram Chicken liver
- 100 gram Pistachios
- 1 piece Onion
- 2 cloves garlic
- 3 tablespoons Dry white wine
- 1 tablespoon Cognac
- 1/3 teaspoon Thyme
- 2 pieces Bay leaf
- 50 milliliters Cream
- 2 tablespoons Flour wheat / Flour
- 1 piece Chicken egg
- Salt
- Black pepper
Ingredients
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Instructions
- The form with a terrine to close the foil up around the edges, put in a container filled with water. Water should be enough for it to reach half of the form with a terrine. To do this, you can use a deep pan or any heat-resistant dishes. To cook at a temperature of 210 degrees for 2-2. 5 hrs to check Readiness of a wooden skewer. If clear juice and the contents behind the walls of the mold, so the terrine is ready. Remove foil, the resulting juice to drain. Cool. Close the container with foil again. Put the oppression on top and leave in a cold place for at least 12 hours. Oppression to remove, shape, flip, cut the terrine into slices.
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