Chicken terrine

Preparation

Mince raw, cooled brisket twice or grind into puree with blender. I used the second variant, because 1) easier to wash 2)very important not to heat the meat(as in combines and electric grinders, where the engine is somewhere nearby), because some proteins will fold and that`s all. Mix chicken puree with cooled cream, add rum, salt, pepper, grind nutmeg. Mix to get smooth mass, if you want rub through a sieve. Add chopped nuts, spread in form, densely close with foil and bake in a convection oven for 45 min at 85С, in odinary — 45 min at 150℃. Cool and serve it. Such terrine can be prepared from any meat with cream 1:1. From this amoubt I got 4 densely filled forms.
Next time I will make from ankle meat, because brisket seemed to me a little dry. And I`ll cook it for sure, because it is simple, but very, very elegant and delicious. You can serve it, as snack-canapés, or with side dish (for example, risotto).

Рецепт відo-lesyk

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