*  Exported from  MasterCook II  *
 
                           Chicken and Vegetable Terrine
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW # MF6661
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         carrots, -- peeled
      3/4  pound         haricots verts, parboiled for 5 minutes
    1 1/4  pounds        ground chicken
      1/2  cup           vegetable oil
      1/4  cup           finely chopped shallots
        1  clove         garlic cooked until tender in
        2  tablespoons   butter
        1  large         clove garlic, -- minced
      1/4  cup           Champagne or white wine vinegar
        1                egg lightly beaten
      1/4  cup           soft white bread crumbs
      1/2  cup           pitted black Nicoise olives
                         Salt and freshly ground black pepper
 
 
 Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf
 pan. Cut the carrots into strips the length of the carrots but only 1/4
 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or
 until cooked through but still with some texture to them. Puree ground
 chicken a little bit at a time in a food processor with the oil and vinegar
 and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots,
 garlic, bread crumbs and egg and puree until very smooth.
 
 Divide chicken puree into 3 bowls. In one add the carrots; in the other the
 green beans and leave the puree plain in the third. Using your hands mix
 the vegetables into the chicken mixture in each bowl making sure they are
 completely coated. Set a tiny bit of plain chicken puree in bottom of loaf
 pan, spreading it with a rubber spatula to cover entire bottom surface.
 Then cover with a layer of carrot, keeping carrots in as straight a line as
 possible. Next layer green bean mixture over carrots. With a spatula layer
 some plain chicken binder on top of green beans just enough to barely coat
 them. Then set a row of black olives down the center. Dot olives with a
 paper thin layer of plain chicken binder. Then repeat green bean layer,
 then top with the carrot layer and finally a layer of chicken binder which
 should entirely cover vegetables. Cover the top with buttered brown paper
 pressing paper directly on top of terrine. Cover top with foil.
 
 Tap the loaf pan on the counter a few times to eliminate air bubbles. Place
 terrine in a larger pan filled with enough boiling water to reach 3/4 of
 the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
 
 Remove the pan from the oven. Let terrine rest for another hour or until it
 is cooler. Leave the foil cover on. Drain off excess water. Run a sharp
 knife between the terrine and the pan to loosen then carefully turn it
 upside down on a board. Terrine should come out easily. Pat dry with paper
 towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3
 hours or overnight. Yield: 6 to 8 servings
 
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