In a frying pan pour oil, heat and fry, washed and dried tenderloin, on all sides until Golden brown. Remove from pan and set aside.
Onions and garlic finely cut and fry in the same pan for 3 minutes. Cut bacon and cauliflower. Add to the fried onions and fry for another 3-4 minutes. Let cool slightly.
Chicken fillet grind through a meat grinder.
Add the contents of the pan, mustard with honey, egg, cream, salt, pepper to the chicken stuffing and mix. If you want more bright colors then add a bit of turmeric and terrine will become the color of the sun.
The form use little more than the tenderloin, cover with foil and put on the bottom 1/2 of the stuffing.
Season the tenderloin with salt and fully cover with mustard "Bavarian." Place the minced meat on top.
Cover the tenderloin with minced meat and cover the top with foil.
In the form under the foil, pour a little water and bake the terrine at t= 200 approximately 40-50 minutes until tender. The temperature inside the finished dish should be 65 degrees. Remove from the oven and let stand in a closed foil for 10 min., so that the juice is absorbed again in the meat.