Vegetable Terrine in Brioche Recipe

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Ingredients:

Serving

2 lbs boneless skinless chicken breasts, trimmed
3 egg whites
4 oz heavy cream
2 oz brandy
1/4 tsp nutmeg, freshly grated
coarse salt
fresh ground pepper , to taste
3 oz carrots, medium dice
8 oz broccoli florets
12 -18 shiitake mushrooms, stemmed and trimmed
1 oz olive oil
2 oz red bell peppers, medium dice
2 oz leeks, white only, medium dice
4 tbsp herbs , fresh chopped chives , basil and parsley
1 lb brioche bread , dough
2 egg yolks
2 eggs
1 oz water
butter , for greasing the mold

Directions:

Dice or grind the chicken and place it in the bowl of a food processor and process.
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.).
Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary.
Transfer to a metal mixing bowl in an ice bath.
Separately blanch the carrots and broccoli; drain and blot dry on a paper towel.
Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them.
In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs.
Fold the carrot, bell pepper, leek and herbs into the mousseline.
Roll out the brioche dough to about 1/8 (3 millimeters) thick and refrigerate until well chilled.
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.
Fill the mold one fourth full of mousseline.
Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli.
Repeat, finishing with a last layer of mousseline.
Fold the brioche dough over the top and brush with beaten egg yolks.
Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent.
If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top.
Mix the eggs and water and brush the top of the terrine.
Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes.
Cool in the mold, then carefully turn it out and Voila!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	245.95 Kcal (1030 kJ)
Calories from fat	115.88 Kcal
		% Daily Value*
Total Fat	12.88g	20%
Cholesterol	84.08mg	28%
Sodium	221.7mg	9%
Potassium	316.63mg	7%
Total Carbs	15.23g	5%
Sugars	1.32g	5%
Dietary Fiber	1.53g	6%
Protein	16.47g	33%
Vitamin C	20.7mg	35%
Vitamin A	0.2mg	7%
Iron	3.6mg	20%
Calcium	24.5mg	2%

Amount Per 100 g
Calories	145.77 Kcal (610 kJ)
Calories from fat	68.68 Kcal
		% Daily Value*
Total Fat	7.63g	20%
Cholesterol	49.83mg	28%
Sodium	131.4mg	9%
Potassium	187.66mg	7%
Total Carbs	9.02g	5%
Sugars	0.78g	5%
Dietary Fiber	0.91g	6%
Protein	9.76g	33%
Vitamin C	12.3mg	35%
Vitamin A	0.1mg	7%
Iron	2.1mg	20%
Calcium	14.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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