Poultry terrine

Ingredients for 4 servings:

• 250 g ham, cooked
• 400 g poultry meat, e.g. turkey breast
• 200 ml whipped cream
• 2 egg whites, beaten to snow
• 1 broccoli
• 2 carrots
• Salt and pepper, paprika
• 50 g butter, in flakes
• 200 g quark
• 1 tsp mustard
• 1 tsp vinegar
• 1 onion(s), quartered
• 2 egg yolks
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Refined family recipe

Cook the broccoli and the whole carrots in salted water until al dente and set aside. Mince the cooked ham and chicken in a meat grinder or use a food processor and transfer the chicken and ham mixture to a large bowl. Stir in the heavy cream and finally fold in the beaten egg whites. Season to taste with salt, pepper, and paprika. Grease a rectangular glass or porcelain dish, pour in half of the chicken and ham mixture, and level the surface. Then chop the broccoli into florets and layer with the carrots, quartered lengthwise. Pour the remaining chicken and ham mixture on top. Bake the terrine in the oven for 60-70 minutes (regular: 150°C; fan: 130°C); for a further 20 minutes at 180°C. Cover with aluminum foil if necessary. Let it rest in the dish for another 10 minutes; drain off the juices. Turn the terrine out onto a serving platter and slice. It can be served cold or lukewarm. Serve with a spicy cold sauce and toast. For the sauce: Blend the quark, mustard, vinegar, peeled onion, egg yolk (optional), salt, pepper, and paprika in a blender or with a hand blender until smooth.