Pistachio and chicken terrine

1 Servings

Ingredients

Quantity Ingredient
⅓ pounds Asparagus spears
2¼ pounds Boneless skinless chicken
2 Eggs
2 cups Heavy cream
1 teaspoon Salt
½ teaspoon Pepper
1 cup Shelled unsalted pistachio
Nuts

Directions

Preheat oven to 325. Blanch asparagus. Drain & dry. Process chicken until very smooth. Add eggs, cream, salt & pepper. blend well. Stir in nuts by hand. Line 9"X5" pan with foil. Leave a little foil over edges. Butter. Pour ½ chicken mixture. Lay vegetables on top. Pour in remaining chicken mixture. Place buttered wax paper on top. Place in large pan with 1½" water. Bake 40 minutes. Remove. Weigh lightly 2 hours. Chill. Unmold & serve.

File

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