- Butter
- 8 ounces [227 g] fresh button mushrooms
- 10 1/2 ounces [300 g] skinned and boned chicken breast
- 2 eggs, beaten
- Salt and white pepper, to taste
- Grated rind of 1 orange
- 1/4 cup [60 mL] heavy cream [35%]
- 1 slice of bread, crusts removed and crumbled
- Water
Lemony Mayonnaise
- 1 egg yolk
- 2 tablespoons [30 mL] lemon juice
- 1/2 teaspoon [2.5 mL] salt
- 1 teaspoon [5 mL] dry mustard
- White pepper, to taste
- 1 1/4 cups [310 mL] sunflower oil
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- Preheat oven to 325°F [160°C].
- Butter the inside of a bread loaf pan.
- Half mushrooms lengthwise; reserve.
- Finely mince chicken white; transfer into a large bowl.
- Stirring, add beaten eggs, salt and white pepper, grated orange rind, cream, breadcrumbs and halved mushrooms.
- Arrange bread loaf pan into a roasting pan.
- Butter 2 wax paper strips.
- Line bread loaf pan with 1 strip.
- Spoon chicken mixture into loaf pan; cover with remaining wax paper strip, buttered-side down.
- Pour some water into roasting pan, up to half of the bread loaf pan.
- Bake in preheated oven for 1 to 1 1/2 hours.
- Meanwhile, prepare mayonnaise.
- When terrine is ready, unmold delicately; slice terrine with a sharp knife.
- Serve hot or lukewarm, with lemony mayonnaise.
Lemony Mayonnaise
- Transfer egg yolk, lemon juice, salt and dry mustard into a blender; pepper.
- Beat at high speed for 5 seconds, until smooth.
- With blender running, very slowy [one drop at a time] pour in sunflower oil.
- The whole operation should take approximately 3 minutes.
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