Prep 1 hr
Cook 40 mins
Is this a lot of work? Yes--but it's worth it. The end result is simply beautiful and tastes wonderful. Please note that this is a kind of basic recipe--it is NOT highly spiced--it is pretty much the classic French terrine. You can have fun with this--using other meats, vegetables, herbs--adding cheese or spice. This classic form is worth a try, though. P4 has posted Julia Child's recipe for brioche which is, I think, the best one and the one I use. Brioche. It is traditional to fill the cold terrine with aspic (Madeira aspic in this case) if needed. Bergy has an aspic recipe posted which would work just fine. Aspic for Pates & Terrines.
- 2 lbs boneless skinless chicken breasts, trimmed
- 3 egg whites
- 4 ounces heavy cream
- 2 ounces brandy
- 1⁄4 teaspoon nutmeg, freshly grated
- coarse salt
- fresh ground pepper, to taste
- 3 ounces carrots, medium dice
- 8 ounces broccoli florets
- 12 -18 shiitake mushrooms, stemmed and trimmed
- 1 ounce olive oil
- 2 ounces red bell peppers, medium dice
- 2 ounces leeks, white only, medium dice
- 4 tablespoons herbs, fresh chopped chives, basil and parsley
- 1 lb brioche bread, dough
- 2 egg yolks
- 2 eggs
- 1 ounce water
- butter, for greasing the mold
- Dice or grind the chicken and place it in the bowl of a food processor and process.
- While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.).
- Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary.
- Transfer to a metal mixing bowl in an ice bath.
- Separately blanch the carrots and broccoli; drain and blot dry on a paper towel.
- Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them.
- In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs.
- Fold the carrot, bell pepper, leek and herbs into the mousseline.
- Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled.
- Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish.
- Fill the mold one fourth full of mousseline.
- Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli.
- Repeat, finishing with a last layer of mousseline.
- Fold the brioche dough over the top and brush with beaten egg yolks.
- Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent.
- If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top.
- Mix the eggs and water and brush the top of the terrine.
- Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes.
- Cool in the mold, then carefully turn it out and Voila!