Chicken and Truffle Terrine
Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.
Copyright 2000, Michael Symon, All Rights Reserved