Poultry terrine

  •  Download PDF

Preparation

300 g chicken breast, finely diced
1¾ dl full cream
Salt
Pepper
50 g cranberries
50 g pistachio nuts, shelled
Line the terrine mould with cling film, leaving enough spare to cover the terrine once it is filled.
Puree the diced chicken breast with the full cream in a blender or using a hand-held mixer, then season with salt and pepper. Stir in the cranberries and pistachio nuts.
Fill the corners of the terrine mould with the chicken mixture first, then add the rest of the mixture and smooth off the surface. Cover the terrine with the cling film.
Put the terrine mould on to the stainless steel tray at level 2 of the cold cooking space. Steam 100 °C, 15 minutes.
  • Triangular terrine mould, 0.45 l
  • Stainless steel tray, 2/3 GN
Quantity Ingredient
Salt
1¾ dl full cream
50 g pistachio nuts
Pepper
50 g cranberries
300 g chicken breast

Customer reviews

There are no customer reviews yet. Be the first to submit a review.