| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | First cours, Hors d’oeuv, Poultry | 1 | Servings | |
INGREDIENTS
| 1/2 | c | + 1tsp non fat dry milk |
| 2 | ts | Salt |
| 1 | ts | White pepper |
| 1/2 | ts | Allspice |
| 12 | oz | Frozen chicken broth |
| 2 | Shallots | |
| 1 1/2 | lb | Chicken breast |
| 3 | tb | Butter |
| 1/2 | ts | Tarragon |
INSTRUCTIONS
1. Pre heat oven to 400 F 2. Mix dry milk with salt and spices 3. Process shallot and add the chicken to processor. Run the machine 1 minute. 4. Add butter and process 30 seconds. 5. With the machine running add broth. Process 30 seconds, scraping the sides of bowl. 6. Add milk mixture and process until fluffy 7. Butter a 4 cup loaf pan. 8. Pack mixture into pan. 9. Tap pan against counter 10. Smooth top of terrine. 11. Brush top with 2 tbs milk 12. Bake 45 minutes. 13. Remove from oven and place pan over ice, until cold. 14. Chill overnight. 15. Serve sliced with curry apple sauce NOTES : Add chopped walnuts to batter Recipe by: Adapted by Miriam Podcameni Posvolsky Posted to MC-Recipe Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Apr 30, 1998
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