Description
Delicate Terrine de volaille showcases French culinary elegance with layers of delicate chicken, herbs, and rich cream. Gourmet cooks will savor this classic French dish that brings subtle flavors and refined texture to the dining experience.
Ingredients
Scale
- 600 g (21.16 oz) poultry fillet (chicken or turkey)
- 200 g (7.05 oz) sausage meat
- 100 g (3.53 oz) smoked bacon, cooked and drained
- 2 eggs
- 100 ml (3.38 fl oz) thick fresh cream
- 50 g (1.76 oz) paris mushrooms, finely sliced
- 50 g (1.76 oz) peeled pistachios
- 50 g (1.76 oz) roasted hazelnuts
- 1 shallot, finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Preparation: Preheat oven to 350°F, creating an ideal thermal environment for uniform cooking of the terrine.
- Protein Processing: Divide chicken fillets into two sections – roughly chop 200g and blend remaining 400g with sausage meat, cream, eggs, and fragrant herbs into a silky forcemeat using a food processor.
- Layering Technique: Arrange chopped chicken pieces as a rustic foundation in the terrine mold, then delicately cascade the processed forcemeat over the base, ensuring comprehensive coverage.
- Seasoning and Sealing: Enhance the mixture with nuanced salt, pepper, and complementary spices, then meticulously encase the mold with aluminum foil to preserve moisture and prevent surface dehydration.
- Cooking Method: Position the wrapped terrine in a deep baking dish filled with simmering water, creating a classic bain-marie that guarantees gentle, consistent heat penetration during the baking process.
- Thermal Treatment: Bake in the preheated oven, allowing the terrine to develop complex flavors and achieve a luxurious, smooth consistency.
- Cooling and Resting: Once cooked, extract the terrine from the oven and permit complete cooling before carefully releasing from the mold.
- Flavor Maturation: Refrigerate for several hours or overnight, enabling the ingredients to harmonize and the texture to solidify.
- Serving Presentation: When thoroughly chilled, slice the terrine into elegant portions, ready to be presented as a refined appetizer or sophisticated light entrée.
Notes
- Maintain Precise Temperature: Use an oven thermometer to ensure exact moderate heat, preventing overcooking or drying out the delicate chicken mixture.
- Blend Smoothly: Process the forcemeat in short pulses, stopping occasionally to scrape down sides, guaranteeing a silky-smooth texture without overworking the proteins.
- Control Moisture Carefully: The water bath technique is crucial for preventing the terrine from cracking or becoming tough, so fill the outer dish with hot water up to two-thirds of the terrine mold’s height.
- Enhance Flavor Flexibility: Experiment with different herbs like thyme, tarragon, or parsley to personalize the terrine’s aromatic profile without compromising its delicate structure.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 360
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 120 mg