Chicken and Vegetable Terrine
1/2 pound carrots, -- peeled 3/4 pound haricots verts, parboiled for 5 minutes 1 1/4 pounds ground chicken 1/2 cup vegetable oil 1/4 cup finely chopped shallots 1 clove garlic cook...
Ingredients
- 1/2poundcarrots, -- peeled
- 3/4poundharicots verts, parboiled for 5 minutes
- 11/4 pounds ground chicken
- 1/2cupvegetable oil
- 1/4cupfinely chopped shallots
- 1clovegarlic cooked until tender in
- 2tablespoons butter
- 1large clove garlic, -- minced
Directions
- 1
1/2 pound carrots, -- peeled 3/4 pound haricots verts, parboiled for 5 minutes 1 1/4 pounds ground chicken 1/2 cup vegetable oil 1/4 cup fin
- 2
Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square)
- 3
Parboil for 6 to 7 minutes or until cooked through but still with some texture to them
- 4
Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper
- 5
Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth
- 6
Divide chicken puree into 3 bowls
- 7
In one add the carrots
- 8
in the other the green beans and leave the puree plain in the third