Chicken terrine with basil

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Chicken terrine with basil

Chicken terrine with basil

Number of people

900 g chicken breast

2 celery

2 sprigs of basil

1 onion

150 g fresh bread

10 cl of milk

3 eggs

15 cl of fresh cream

30 g butter




Preparation: 20 min
Cooking time: 1 h
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
Sauté the chopped celery and chopped onion with 15 g of butter for 5 minutes.
Step 3
Soak the bread crumb with the milk. Crush it with a fork and add the eggs, cream, two pinches of grated nutmeg, salt and pepper.
Step 4
Cut the chicken breasts into large pieces and mix them in small pulses (proceed in 2 steps).
Step 5
Mix with the bread mixture, the celery and onion minced meat and eight chopped basil leaves.
Step 6
Taste, salt and pepper.
Step 7
Butter a cake tin and line it with a few basil leaves.
Step 8
Pour in the stuffing and smooth the surface. Place the mold in the deep-fried lick, cover with an aluminum rectangle and pour hot water into the deep-fried lick halfway up. (Or make a double boiler with another larger dish).
Step 9
Bake and cook for 1 hour until the centre is set. Let cool then reserve 3 hours in the refrigerator before serving.
I add my grain of salt

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