poultry terrine

Ingredients for 1 servings:

• 400 g chicken (breast)
• 150 g bacon
• 150 g chicken liver(s)
• 1 m.-sized onion(s)
• 40 g butter
• 30 g flour
• 125 ml cream
• 1 egg(s)
• 1 tsp salt
• 1 tsp spice mix (pie spice)
• some marjoram
• some thyme
• 1 pinch of nutmeg
• 1 pinch of ginger
• 1 pinch(s) clove(s), ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Dice the meat, bacon, and onion and mince using a meat grinder (fine grinder). Heat the butter, sauté the flour, and gradually add the cream. Let it cool slightly, then add it to the meat mixture and mix with the egg, salt, and spices. Cut the liver into small cubes, mix it with the mixture, and transfer it to a small loaf pan. Place the pan in a roasting pan half-filled with water and cook for 70 minutes at 180°C (top and bottom heat). Drain the fat; it can be used for cooking or as a spread once it has cooled. Slice the cooled terrine and serve.