Try this Terrine de foie de volaille avec proscuitto recipe, or contribute your own.
Suggest a better descriptionMix together in a mixmaster all ingredients except prosciutto, bacon fat and pistachios. Add pistachios to the mix and let stand.
Grease the inside of 4 small containers with the bacon fat. Lay prosciutto in the container so the bottom and all sides are covered. Be sure to leave enough of the prosciutto hanging above the rim of container to cover terrine.
Pour chicken mix in containers and cover up with hanging prosciutto.
Cook in double boiler for 20-35 minutes or until the blade of a knife slides out dry when inserted in the terrine.
Weigh the terrine down and let refrigerate for 24 hours.
To give a more exotic flavor to this dish, add 2 tbsps. of orange juice to the initial mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 59 | ||
Calories from Fat: 49 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.9mg | 5 % | |
Sodium 36.5mg | 1 % | |
Potassium 18.9mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.8g | 1 % | |
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: 59
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