Chicken Terrine With Sauce Vierge

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 tablespoons very finely chopped chives
• 2 tablespoons very finely chopped flat leaf parsley
• 1 tablespoon very finely chopped chervil
• 2 tablespoons very finely chopped cornichons
• 1 tablespoon baby capers
• 1 plum tomato, de-seeded and finely chopped
• 1 tablespoon very finely chopped red onion
• 1 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil
• 12 tiny chicken fillets, halved horizontally (the small tenderloin)
• 2 egg yolks
• 220 ml double cream, very cold
• 6 -8 slices prosciutto
• 2 tablespoons finely chopped flat leaf parsley
• 2 tablespoons finely chopped chives

Recipe

• 1 sauce vierge:.
• 2 combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
• 3 preheat the oven to 180c/gas 4.
• 4 put half the chicken fillets into a food processor and process to a smooth purée, then add a good pinch of sea salt and ground pepper along with the egg yolks.
• 5 with the motor running, add the very cold cream until you have a smooth purée.
• 6 line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).
• 7 combine the herbs with a little salt on a plate. roll the remaining chicken fillets in the herbs.
• 8 spoon one-third of the chicken purée into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. top with another one-third of the purée, followed by the remaining fillets, then the last of the purée.
• 9 fold over the edges of the ham then cover with baking paper. put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).
• 10 leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
• 11 serve the terrine sliced with spoonfuls of sauce vierge.