Try this Chicken Terrine Nov 85 recipe, or contribute your own.
Suggest a better description1. Pre heat oven to 400 F 2. Mix dry milk with salt and spices 3. Process shallot and add the chicken to processor. Run the machine 1 minute. 4. Add butter and process 30 seconds. 5. With the machine running add broth. Process 30 seconds, scraping the sides of bowl. 6. Add milk mixture and process until fluffy 7. Butter a 4 cup loaf pan. 8. Pack mixture into pan. 9. Tap pan against counter 10. Smooth top of terrine. 11. Brush top with 2 tbs milk 12. Bake 45 minutes. 13. Remove from oven and place pan over ice, until cold. 14. Chill overnight. 15. Serve sliced with curry apple sauce NOTES : Add chopped walnuts to batter Recipe by: Adapted by Miriam Podcameni Posvolsky Posted to MC-Recipe Digest by Leon & Miriam Posvolsky
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1184g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1780 | ||
Calories from Fat: 882 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 98g | 131 % | |
Saturated Fat 40.3g | 201 % | |
Monounsaturated Fat 35g | ||
Polyunsanturated Fat 14.7g | ||
Cholesterol 533.6mg | 164 % | |
Sodium 1533.8mg | 53 % | |
Potassium 3204.5mg | 84 % | |
Total Carbohydrate 51.5g | 15 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 46.6g | ||
Protein 168.5g | 241 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1780
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.