Description
"TERRINE"(FR. ) eat, usually cold, as a snack or aperitif. Mushrooms are "MORILLES"(FR. ) is the well - known mushrooms - morels, which in French cooking and are often used for making sauces and pates. The idea of the recipe from the French magazine "Cuisine Cuide".
Ingredients
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Ham
400 g
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Chicken liver
300 g
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Ham
150 g
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Bread crumbs
30 g
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Mushrooms
20 g
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Milk
100 g
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Spices
-
Nutmeg
-
Chicken egg
1 piece
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Greens
20 g
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Butter
2 Tbsp
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Shallots
1 piece
Cooking
Products...
Soaked in milk breadcrumbs; separately soaked in milk, dried mushrooms for 20-30 minutes, then boil them adding water about 10-15 min.
Finely chopped onion fry, let cool.
In a blender or macarbe grind the raw liver, fried onions, soaked breadcrumbs, parsley, egg.
The resulting mince mix with boiled mushrooms and diced ham or chicken fillet, add salt, pepper, nutmeg.
Fireproof dish greased with oil, vistream strips of ham,
spread the stuffing, wrap the strips of ham, cover with foil and bake in preheated oven 180°C for 1 hour.
For 15 minutes until cooked remove the foil
allow to cool in a cold place. [b]Terrine is usually made 24 hours in advance and stored in the refrigerator until ready to serve.[/b]
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