Everyone loves holidays! It's fun, and laughter, and a delicious elegant table with all kinds of snacks. But, unfortunately, sometimes happens that with a festive table it is possible to eat only potatoes,and the cucumber. And how do you want something that can not be for one reason or another. Why don't we make a festive terrine that can be used by nursing mothers, and sick, and forever losing weight? Maybe terrine and not too elegant, so we decorate it as we want. But it is delicious and tender!!!
Mushrooms cut into slices. Finely chop the onion.
Grate the carrots.
On preheated olive oil, simmer the onion until it becomes transparent.
Add carrots and mushrooms, cook, stirring, over high heat, without frying (the liquid should evaporate completely).
Remove from heat and allow to cool.
Combine in a bowl of a blender 150 g chicken breast fillet and mushrooms with onions. Grind the mixture until smooth.
To the resulting mass add the egg, season with salt, pepper and dry pepper. Mix thoroughly. Put in the refrigerator.
Rabbit I have a large enough and smooth, and a stew with vegetables.
But rabbit can be substituted with Turkey.
Rabbit fillet and 200 g breast fillet cut into pieces.
And grind in a blender or skip 2 times through a meat grinder.
150 g fillet breast cut into small cubes.
To the mince add the diced chicken, grainy mustard and chopped cornichons arbitrarily. Stir.
Add the cream to the minced meat, season with nutmeg, thyme, pepper and salt.
Carefully knead the minced meat with your hands.
Form for pate lined with baking paper, leaving the sides to start.
Fill out the form on 1/3 of the meat.
Put the filling on a sheet of nori, roll up.
Put the roll on top of the minced meat, slightly drowning it, cut the spoon "mash" the sides of the roll, then to cut the filling was unevenly.
Put the remaining minced meat.
Cover with the stuffing hanging ends of the parchment.
Bake terrine in a preheated 180 degree oven for 1 hour or focusing on the capabilities of its oven.
Cool the terrine, stand out when baking the juice to drain.
Allow terrine to cool slightly. Then press the load for at least 10 hours.
Cut the terrine into slices and serve. Bon appetit!!!