Chicken and Vegetable Terrine


Chicken breast 700 gr
Cream 70 cl
Egg white 2 pieces
Apricot dry 150 gr
Parsley flat 1 bunch
Bread toast white 1 slice
Carrot 200 gr
Leek 200 gr
Kidney beans 200 gr
Pistachio 100 gr

Preparation Method
  • Peel the carrot.
  • Cut in small brunoise the carrot, the leek and the apricot.
  • Chop the parsley finely.
  • Rinse well the kidney beans.
  • Wash the lettuce and slice cm wide.
  • Cut the chicken breast in large cubes. Place in the robot and blend. Add the egg white then gradually the cream to get a smooth paste.
  • Mix in the brunoises, the chopped parsley, the kidney beans and the pistachio.
Cooking Method
  • Place baking paper in a terrine dish.
  • Fill in the terrine to the top.
  • Cook in the oven in steam for 40 mn.
  • Check the cooking and let cool down in the terrine dish.