Cook Time | 45 minutes |
Servings |
Ingredients
- 250 gram Rice
- 2 pieces Chicken egg
- 100 milliliters Milk
- 100 milliliters Cream
- 30 gram Cheese hard
- 2 cloves Garlic
- 0.5 teaspoon Thyme
- 1 piece Onion red
- 1 piece Carrot
- 2 pieces Tomatoes
- 2 tablespoons Tomatoes in own juice
- 1 tablespoon Vegetable oil
- Parsley to taste
Ingredients
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Instructions
- For the color at the end I add 2 tbsp tomato puree, you can replace 1 tsp tomato paste. Add salt and pepper to taste, if the sauce turns sour, you can add a little sugar. Put it out for a couple more minutes. Then put everything in a blender and whisk in the puree until smooth. Remove the finished terrine from the mold, let it cool down a little, and then cut into portions, otherwise you will not be able to make it beautifully. Serve with sauce.