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 is sour, you can add a little sugar. Put out a couple more minutes. Then put everything in a blender and puree until smooth. Ready to get the terrine from the mold, allow to cool slightly and then cut into portions, otherwise not be able to do it nicely. Serve with sauce.
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