Description
This terrine is cooked in a Mediterranean style – with the addition of dried tomatoes in olive oil and Basil. Can be eaten as a cold appetizer and as an additive to baked potatoes and salad. Cold serve with sauce based on sour cream, horseradish, garlic.
Ingredients
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Chicken
600 g
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Sundried tomatoes
12 piece
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Basil
10 piece
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Chicken egg
2 piece
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Bread crumbs
2 Tbsp
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Butter
55 g
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Oregano
1 tsp
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Salt
-
Black pepper
Cooking
Boil the chicken with salt, pepper, Bay leaf. Cooked meat apart from bones and grind. About 600 grams of boiled meat I got from 1.5 kg of hips. In forcemeat add the chopped Basil, chopped tomatoes in small cubes, eggs, shake well and pour to lubricate the top of the third, and the rest to pour into the stuffing, melted butter, breadcrumbs and spices. Mix everything carefully. Cupcake shape to lay paper or foil (form 9x20 cm), grease the bottom and sides with oil. Put the mass into the prepared form, to press, to lubricate the upper hand delayed the egg mixture.
Put in the oven, preheated to 190 degrees and bake about 50 minutes (before baking top).
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