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.
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