Terrine of Vegetables and Chicken in Aspic

Yield: approximately 2 lb 8 oz (1.1 kg)

Metric

Ingredients

Procedure

6 oz

175 g 100 g

Cooked chicken breast, boneless and skinless Mayonnaise Chaud-Froid (p. 851)

1. If the chicken pieces are large, cut them in half lengthwise. They should be no more than about 2-2V2 in. (5-6 cm) wide. Arrange them on a rack with the best side up. Coat them with a thin layer of chaud-froid. Chill until set.

Vegetable garnish AP:

4 oz 115 g Carrots

2 2 Artichokes, medium 1 1 Lemon

8 oz 225 g Spinach

4 oz 115 g Tomatoes, whole, fresh

3 oz 90 g Green beans 6 oz 175 g Asparagus

2. Trim and peel the carrots. Cut into long batonnet shapes. Cook the carrots until tender but still firm. Chill.

3. Trim the artichokes down to the bases, rubbing with cut lemon to keep them from darkening. Cook in water with a little lemon juice until tender. Drain and chill. Cut crosswise into strips about 5/4 in. (6 mm) thick.

4. Trim the stems from the spinach and rinse in several changes of water. Blanch, drain, rinse in cold water, and squeeze firmly to remove excess moisture. Chop coarsely.

5. Peel the tomatoes, cut them in half horizontally, and remove seeds and juice. Place them on a cutting board cut side down and slice vertically into slices about 54 in. (6 mm) thick. Salt the slices lightly and let drain. Dry lightly on clean toweling.

6. Trim the green beans and cook until tender but still firm. Chill.

7. Remove the woody bottoms from the asparagus spears. Peel the lower ends of the spears. Cook until tender but still firm. Chill.

1 pt

(approximately)

500 mL

(approximately)

Aspic jelly

Per 1 ounce:

Calories, 20; Protein, 2 g; Fat, 1 g (36% cal.); Cholesterol, 5 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 20 mg.

Aspic

Asparagus

Artichoke

Carrot

Aspic

Asparagus

Artichoke

Carrot

Tomato

Chicken

Green beans

Spinach

Figure 27.6

Cross-section diagram of Terrine of Vegetables and Chicken in Aspic

Tomato

Chicken

Green beans

Spinach

Figure 27.6

Cross-section diagram of Terrine of Vegetables and Chicken in Aspic

8. Melt and cool the aspic jelly according to the procedure on page 852.

9. Line a 1V2 -qt (1.4-L) terrine mold with a layer of aspic according to the procedure on page 853, or ladle a '/4-in. (6-mm) layer of aspic onto the bottom of the mold. Chill until set.

10. Arrange the carrots and then the spinach in the mold. Add just enough aspic to cover. (See Figure 27.6. Note that this diagram shows only the relative positions of the ingredients. The actual proportion of vegetables is greater than shown.) Chill until set.

"11. Arrange half of the chicken pieces down the center of the mold, chaud-froid side down. Place the artichokes and beans alongside the chicken. Add just enough aspic to cover. Chill until set.

12. Arrange the rest of the chicken, the tomato, and the asparagus in the mold. Add just enough aspic to cover. Chill overnight, until set firm.

13. For service, unmold and slice carefully with a sharp knife dipped in hot water. Serve with a vinaigrette.

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