Chanterelle Terrine

Rating: 4.25 / 5.00 (32 Votes)

Total time: 1 hour

Servings: 15.0 (servings)


Chicken farce:


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.

Related Recipes: