Dietary Terrine for the Holiday Table Recipe
Everyone loves holidays! It’s fun, and laughter, and a delicious elegant table with all kinds of snacks. But, unfortunately, sometimes it happens that with a festive table you can only eat potatoes and cucumber. And how do you want something that can’t be for one reason or another. Why don’t we prepare a festive terrine that can be consumed by nursing mothers, and the sick, and forever losing weight? Maybe the terrine is not too fancy, so we decorate it the way we want. But it’s delicious and more tender!!!
Servings
10
Cook Time
120minutes
Servings
10
Cook Time
120minutes
Ingredients
For the basics:
For filling:
Instructions
  1. Cut the mushrooms into slices. Finely chop the onion. Grate the carrots on a coarse grater. Simmer the onion in preheated olive oil until it becomes transparent. Add the carrots and mushrooms, cook, stirring, over high heat, without frying (the liquid should completely evaporate). Remove from heat and let cool.
  2. Mix 150 g of chicken breast fillet and mushrooms with onions in a blender bowl. Rub the mixture until smooth.
  3. Add the egg to the resulting mass, season with salt, pepper and dry pepper. Mix thoroughly. Put it in the refrigerator.
  4. My rabbit is quite large and smooth, as well as stewed with vegetables. But a rabbit can be replaced with a turkey.
  5. Rabbit fillet and 200 g breast fillet cut into pieces.
  6. And grind in a blender or pass 2 times through a meat grinder.
  7. 150 g breast fillet cut into small cubes.
  8. Add diced chicken, grainy mustard and randomly chopped gherkins to the minced meat. To interfere. Add cream to minced meat, season with nutmeg, thyme, pepper and salt. Knead the minced meat thoroughly with your hands.
  9. Line the pate pan with baking paper, leaving the sides to begin with. Put 1/3 of the meat in the mold.
  10. Put the filling on a sheet of nori, roll it into a roll. Put the roll on top of the minced meat, slightly drowning it, with a cut spoon, “mash” the sides of the roll, then so that the cut of the filling is uneven.
  11. Lay out the remaining minced meat.
  12. Cover the hanging ends of the parchment with the filling. Bake the terrine in a preheated 180 degree oven for 1 hour or focusing on the capabilities of your oven.
  13. Cool the terrine, let the juice released during baking drain. Let the terrine cool down a little. Then press the load for at least 10 hours.
  14. Cut the terrine into slices and serve. Enjoy your meal!!!
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