Description
Terrine (FR. Terrine) is a method of roasting, resulting in something between a pate, a casserole and a loaf, laid out in a clay or ceramic form. Thanks to this recognizable form with a lid, in which the terrine is prepared and served, appeared the name. Most often, this dining set is a rectangular, not necessarily refractory, bright monochrome colors. Terrines can be prepared from meat, poultry, fish, offal, various vegetables. And there are sweet dishes from cottage cheese, cheeses, fruit, chocolate.
Ingredients
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Minced chicken
800 g
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Mushrooms
400 g
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Egg white
2 piece
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Bacon
8 piece
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Butter
1 Tbsp
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Spices
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Greens
Cooking
Stuffing can take a ready-made or make yourself.
Add to the minced salt, pepper, egg whites, I added more paprika. Thoroughly stir the mixture, and repel.
Mushrooms wash, dry it with a towel, cut into 4 pieces and fry in butter until excess liquid is evaporated.
When the mushrooms are ready, add to them the chopped herbs, stir.
A baking pan for convenience with parchment, grease with 1 teaspoon of vegetable oil. Spread half of the meat, spread with a spoon.
On top lay the mushrooms with greens. Slightly press with a spoon and top with a little add salt.
On mushrooms put the second half of the forcemeat, smoothed out. Stacked on top of the overlapping strips of bacon.
Put bake in the oven at t 200C for 45-50 minutes. By the end of the roasting in the bacon fat accumulates melted, carefully remove it with a silicone brush, simply pour into a form and left for a bit to fried bacon. If you have convection, use it. Cool slightly, carefully, along with the parchment out of form, drain the broth and transfer to a dish.
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