Chicken And Truffle Terrine

Recipe Ingredients

8 oz	227g	Thinly-sliced bacon
1 lb	454g / 16oz	Skinless chicken breast
8 oz	227g	Minced pork
3		Shallots minced
1		Garlic clove - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped flat-leaf parsley
6 oz	170g	Sliced truffles
2		Eggs beaten
10 tablespoons	150ml	Grain mustard

Recipe Instructions

Line a 2-pound loaf pan with bacon, overlapping the entire area.

Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees.

Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.

This recipe yields 10 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1A26) - from the TV FOOD NETWORK

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