Chicken and Sausage Meat Terrine with Cognac and Smoked Bacon is an elegant and tasty recipe, ideal for a festive starter or a refined meal.
The mixture of chicken, sausage meat and smoked bacon, enhanced by the subtle aroma of cognac and the freshness of parsley, makes it an irresistible preparation.
Slow cooking in a bain-marie guarantees a soft texture and a rich taste, perfect to accompany toast and pickles.
A convivial dish that can be prepared in advance, perfect to impress your guests with simplicity and refinement.
Ingredients:
500 g of minced chicken fillets
300 g of sausage meat.
100 g of smoked bacon
1 finely chopped onion.
2 cloves of chopped garlic
2 beaten eggs.
10 cl of cognac
1 bunch of chopped parsley
Salt, pepper.
1 bay leaf (optional)
Preparation:
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