Chicken and Vegetable Terrine
Serves 12
Annotated from L'Academy de Cuisine class 2002-03-13 with Francios Dionot

Any white meat will work: veal, pork, fish (not flakey like code, but like
salmon, snapper, grouper, shellfish). I found the visual contrast of the
Turnip and Zuchini too bland, would suggest something more colorful.

3	large	Chicken Breasts, deboned, skinned
		Salt
		Black Pepper
2	cups	Heavy Cream (whipping)
2	Tbs	Shallot
1	Tbs	Garlic
1		Carrot, center core removed, cut into small cubes
1		Zuchchini, center (seeds) removed, cut into small cubes
1		Turnip, cut in small cubes
		
Trip all sinew and fat from chicken (add to stock).
Puree in food processor with Salt and Pepper until very smooth.
Refrigerate if not very cold.
Add cream, a little at a time, until mixture is smooth; a dollop should not
fall off an inverted spatula, but slide slowly off one held vertically.
Make a paste of Shallot and Garlic and mix in thoroughly.
Taste a sample (poach in stock) and adjust salt; should be a bit salty.

Cook all vegetables in boiling, salted water (1 Tbs / Qt) until soft;
start with the firmer Carrot, 3 minutes later Turnip, then Zucchini.
Drain, cool quickly to stop cooking and retain color, then drain again.

Dry the vegetables well and mix into the mousse.
Fill a well-buttered terrine or individual ramekins; can butter then line
terrine with plastic film if concerned about release.
Pack well to remove air bubbles.

Place in water bath (about 1/2 to 2/3 high) and bake at 325F for 18-25 minutes,
depending on size of the molds; our 12x3x4" terrine took 45 minutes.
Put paper towel under terrine if needed to prevent direct heat contact.
Water should be at 185F, never simmering; can moderate with ice. 
Center should be about 120F, and it will rise to about 145F after removal.
Test with metal probe inserted 10 seconds; center should feel warm on lips.

Serve terrine warm with a cold sauce, such as tomato vinaigrette or coulis.
Unmold by cutting down sides and end, whap on cutting board.
Terrine will have expanded a bit.

When cold, can slice thinly, serve on toasted cracker/bread as canape.

Can refrigerate 4-5 days.

$Id: terrine_chicken_veg_LAdC.txt,v 1.1 2002/03/20 00:05:08 chris Exp $