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Add a photoServings: 10
Ingredients
- 600 gm chicken breasts
- 100 gm chicken livers
- 100 gm pork fat (speck)
- 1 x Large eggs
- 100 ml brandy
- 200 ml cream
- 1/2 c. fresh herbs (minced) (parsley, chives, tarragon, thyme) salt, pepper
- 6 slc bacon
Directions
- Pass meats through the finest blade of a mincer or possibly blend in a food processor till smooth. Place in a bowl, cover and refrigeratefor 1/2 hour.
- Beat Large eggs. Fold in egg, brandy, herbs and cream, season well.
- Line a terrine mould with bacon slices, fill with mix.
- Cover top with lid or possibly foil and cook in a bain marie for about 45 min at 350F/190C.
- Remove from oven and allow to cold to room temperature in mould, Then chill till cool.
- Serve garnished with small salad leaves and lime mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 390 | |
| Calories from Fat 299 | 77% |
| Total Fat 33.47g | 42% |
| Saturated Fat 14.97g | 60% |
| Trans Fat 0.14g | |
| Cholesterol 143mg | 48% |
| Sodium 265mg | 11% |
| Potassium 212mg | 6% |
| Total Carbs 0.9g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 15.56g | 25% |
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