Diet terrine for the holiday table

Description

Everybody loves festivals! This fun, and laughter, and a delicious elegant table with various snacks. But, unfortunately, sometimes happens that with a festive table it is possible to eat only potatoes, but the cucumber. And how do you want what it is impossible for one reason or another. Why don't we make a festive terrine, which can and lactating mothers, and disease, and always slimming? Can a terrine and not too dressy, so we can decorate as we want. But it is delicious and tender!!!

Ingredients

Rabbit

300 g
Chicken breast

500 g
Cream

50 ml
Gherkins

5 piece
Mustard

1 tsp
Nutmeg

1 pinch
Thyme

1 pinch
Salt

1 pinch
Black pepper

1 pinch
Chicken breast

150 g
Mushrooms

8 piece
Onion

1 piece
Carrots

1 piece
Paprika sweet

1 tsp
Olive oil

1 Tbsp
Nori

1 piece
Salt

1 pinch
Chicken egg

1 piece

Cooking

Mushrooms cut into slices. Onions finely shred. Carrots to RUB on a grater. On a heated olive oil then onion until transparent. Add the carrots and mushrooms, cook, stirring, on high heat, no frying (liquid should completely evaporate). Remove from heat, allow to cool.

To combine in the bowl of a blender 150g chicken breast and mushrooms with onions. Grind the mixture until smooth.

To the resulting mass add the egg, season with salt, pepper and dry pepper. Mix thoroughly. Put in the refrigerator.

Rabbit I have a large enough and smooth, and a stew with vegetables. But rabbit can be substituted with Turkey

Rabbit fillet and 200g chicken breast cut into chunks

And grind in a blender or skip 2 times through a meat grinder.

150g chicken breast cut into small cubes.

To the mince add the diced chicken, grainy mustard and chopped cornichons arbitrarily. Mix well. Add in the mince and cream, season with nutmeg, thyme, pepper and salt. Carefully knead the mince with your hands.

Form to paste vystelit baking paper, leaving the sides of the inlet. Fill out the form on 1/3 of the meat.

Spread the filling on the nori sheet, roll by roll. Put the roll on top of meat, slightly sinking, with the handle of a spoon to "mash" the sides of the loaf, then slice, the filling was uneven.

Spread the remaining stuffing.

Cover with the stuffing hanging ends of the parchment. Bake the terrine in a preheated 180 degree oven for 1 hour or focusing on the capabilities of your oven.

Cool the terrine, released when baking juice to drain. Give terrines cool slightly. Then press the weight at least 10 hours.

Slice the terrine into slices and serve.

Bon appetit!!!

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