Recipe courtesy of Michael Symon
Chicken and Truffle Terrine
Getting reviews...
- Total: 2 hr 30 min
- Prep: 1 hr 30 min
- Cook: 1 hr
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 266
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 13 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 62 mg
- Sodium
- 362 mg
- Total: 2 hr 30 min
- Prep: 1 hr 30 min
- Cook: 1 hr
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 266
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 13 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 62 mg
- Sodium
- 362 mg
Ingredients
Directions
- 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.
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