Side Pannel
Pistachio and Chicken Terrine
Pistachio and Chicken Terrine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1/3 lb Asparagus spears
- 2 1/4 lb Boneless skinless chicken
- 2 Eggs
- 2 c Heavy cream
- 1 ts Salt
- 1/2 ts Pepper
- 1 c 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 1/2 chicken mixture. Lay vegetables on top. Pour
in remaining chicken mixture. Place buttered wax paper on top. Place
in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh
lightly 2 hours. Chill. Unmold & serve.
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 1/2 chicken mixture. Lay vegetables on top. Pour
in remaining chicken mixture. Place buttered wax paper on top. Place
in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh
lightly 2 hours. Chill. Unmold & serve.
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