Chicken terrine nov 85

1 Servings

Ingredients

Quantity Ingredient
½ cup + 1tsp non fat dry milk
2 teaspoons Salt
1 teaspoon White pepper
½ teaspoon Allspice
12 ounces Frozen chicken broth
2 Shallots
1½ pounds Chicken breast
3 tablespoons Butter
½ teaspoon Tarragon

Directions

1. Pre heat oven to 400 F

2. Mix dry milk with salt and spices 3. Process shallot and add the chicken to processor. Run the machine 1 minute.

4. Add butter and process 30 seconds.

5. With the machine running add broth. Process 30 seconds, scraping the sides of bowl.

6. Add milk mixture and process until fluffy 7. Butter a 4 cup loaf pan.

8. Pack mixture into pan.

9. Tap pan against counter

10. Smooth top of terrine.

11. Brush top with 2 tbs milk

12. Bake 45 minutes.

13. Remove from oven and place pan over ice, until cold.

14. Chill overnight.

15. Serve sliced with curry apple sauce NOTES : Add chopped walnuts to batter Recipe by: Adapted by Miriam Podcameni Posvolsky Posted to MC-Recipe Digest by Leon & Miriam Posvolsky <miriamp@...> on Apr 30, 1998

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