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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice or grind the chicken and place it in the bowl of a food processor and process. | 2. While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.). | 3. Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary. | 4. Transfer to a metal mixing bowl in an ice bath. | 5. Separately blanch the carrots and broccoli; drain and blot dry on a paper towel. | 6. Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them. | 7. In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs. | 8. Fold the carrot, bell pepper, leek and herbs into the mousseline. | 9. Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled. | 10. Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish. | 11. Fill the mold one fourth full of mousseline. | 12. Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli. | 13. Repeat, finishing with a last layer of mousseline. | 14. Fold the brioche dough over the top and brush with beaten egg yolks. | 15. Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent. | 16. If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top. | 17. Mix the eggs and water and brush the top of the terrine. | 18. Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes. | 19. Cool in the mold, then carefully turn it out and Voila! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless trimmed	1560.3596	0.0	189.1482	83.9147
egg white	3			51.48	0.7227	10.790999999999999	0.1683
heavy cream	4	ounces		385.5531	3.1071	3.2205	40.914
brandy	2	ounces		50.4333	0.0	11.22	0.2833
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
salt			coarse	-	-	-	-
pepper			ground	-	-	-	-
carrot	3	ounces		34.8699	8.1476	0.7909999999999999	0.2041
broccoli floret	8	ounces		50.4333	0.0	11.22	0.2833
shiitake mushroom	12 -18		stemmed trimmed	-	-	-	-
olive oil	1	ounce		250.6095	0.0	0.0	28.3495
red bell pepper	2	ounces		50.4333	0.0	11.22	0.2833
leek	2	ounces		34.5864	8.0229	0.8505	0.1701
herb	4	tablespoons	chopped	-	-	-	-
brioche bread	1	lb		50.4333	0.0	11.22	0.2833
egg yolk	2			109.48	1.2206	5.3924	9.0236
egg	2			143.0	0.72	12.56	9.51
water	1	ounce		0.0	0.0	0.0	0.0
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.