Recipe - Chicken And Vegetable Terrine

One half pound Carrots,; peeled
Three fourths pound Haricots verts, parboiled
for 5 minutes
1 One fourth pound Ground chicken
One half cup Vegetable oil
One fourth cup Finely chopped shallots
1 Clove garlic cooked until
tender in
2 tablespoon Butter
1 lg Clove garlic,; minced
One fourth cup Champagne or white wine
vinegar
1 Egg lightly beaten
One fourth cup Soft white bread crumbs
One half cup Pitted black Nicoise olives
Salt and freshly ground
black pepper

Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf
pan. Cut the carrots into strips the length of the carrots but only 1/4
wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or
until cooked through but still with some texture to them. Puree ground
chicken a little bit at a time in a food processor with the oil and vinegar
and 1 One half teaspoons salt and One fourth teaspoon pepper. Add cooked shallots,
garlic, bread crumbs and egg and puree until very smooth.

Divide chicken puree into 3 bowls. In one add the carrots; in the other the
green beans and leave the puree plain in the third. Using your hands mix
the vegetables into the chicken mixture in each bowl making sure they are
completely coated. Set a tiny bit of plain chicken puree in bottom of loaf
pan, spreading it with a rubber spatula to cover entire bottom surface.
Then cover with a layer of carrot, keeping carrots in as straight a line as
possible. Next layer green bean mixture over carrots. With a spatula layer
some plain chicken binder on top of green beans just enough to barely coat
them. Then set a row of black olives down the center. Dot olives with a
paper thin layer of plain chicken binder. Then repeat green bean layer,
then top with the carrot layer and finally a layer of chicken binder which
should entirely cover vegetables. Cover the top with buttered brown paper
pressing paper directly on top of terrine. Cover top with foil.

Tap the loaf pan on the counter a few times to eliminate air bubbles. Place
terrine in a larger pan filled with enough boiling water to reach Three fourths of
the way up the sides of the loaf pan. Set in oven and bake for 1 hour.

Remove the pan from the oven. Let terrine rest for another hour or until it
is cooler. Leave the foil cover on. Drain off excess water. Run a sharp
knife between the terrine and the pan to loosen then carefully turn it
upside down on a board. Terrine should come out easily. Pat dry with paper
towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3
hours or overnight. Yield: 6 to 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6661

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:42 0400

From: Meg Antczak meginny@frontiernet.net