For the chanterelle terrine, chop shallots, clean mushrooms, divide into large pieces. Cut smoked bacon into small cubes. Sauté everything in butter, season with garlic, salt and pepper. Put in a cold place.
For the chicken farce, turn the chicken breast through a meat grinder with a fine slice, mix with egg white, créme fraîche to a farce.
Stir in the cooled mushrooms. Line the terrine mold with bacon sheets, fill with the mixture, finish with bacon sheets and poach the chanterelle terrine in a water bath in the oven at 130°C for 40-45 minutes.
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