Poultry asparagus terrine

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Cut the chicken breast into small pieces, mix with the cream, salt and chervil. Pour into a pacotizing@ beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) Poultry farce 2 times Pacotize®.
(4) Line the terrine mold with cling film and cover with cured ham. Mix the poultry farce with the pistachios and vegetable brunoise and pour half of the mixture into the mold. Place the asparagus spears in the dish and cover with the remaining stuffing.
(5) Cover the farce with the overhanging raw ham and seal with cling film. Approx. Steam for 35 minutes in a steamer at 80 °C or poach in a water bath in a preheated oven at 140 °C and allow to cool.