Description
This terrine - cold appetizer. Recipe from the culinary magazine "Il piacere di mangiare sanno", 2009
Ingredients
-
Breast of Turkey
600 g
-
Pistachios
100 g
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Mushrooms
80 g
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Parsley
1 coup
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Chicken egg
1 piece
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Cognac
0.25 cup
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Cream
3 Tbsp
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Salt
-
Black pepper
-
Vegetable oil
Cooking
Our Turkey.
My it and finely chop into cubes.
If you want to use pistachios as stated in the recipe, then fill with boiling water for 2 minutes, peel and chop them as small as possible. Canned mushrooms finely chop.
Add the mushrooms to the meat. Add salt, pepper. Add brandy or cognac.
The egg will mix with the cream.
Will add them to the meat. All is well peremeshaem.
Form cake pan we shall vegetable oil and put in her meat mixture. Well smoothed out and put in a well preheated oven for 90 minutes at a temperature of 190°C.
Then, let cool, put in refrigerator for 10-12 hours.
Serve the terrine cut into slices with salad leaves. BON APPETIT!
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