Mná Top Chef

Chicken & Lard Terrine

Tested and Enjoyed by : Anne Marie Mullen Puccetti

Ingredients

200 grams of sausage meat
1 Egg
10 milliliters of Cognac
2 branches of chopped parsley
1 Echalote
200 grams chicken or turkey, fine slices
4 Bacon slices (thin)
1 branch of rosemary
Salt and pepper

Instructions

Mix the sausage meat and seasoning togeather by hand.

Place in layers in your 500 ml terrine 1/3 of the previous preparation, half of the poultry cutlets, half of the smoked bacon and repeat the operation finishing with the last third of the preparation.

Place the rosemary, close the terrine and bake in the preheated oven at 180° for 20 minutes with the lid on, then 20 minutes without the li

Tips

Let cool in the terrine without the lid, then cover and place in the refrigerator for 24 to 48 hours.