Summary

Ingredients

• 350 g chicken breast fillet (s)
• 50 g bacon, mixed, diced
• 1 small onion (s)
• 25 g morels, dried
• 80 g double cream
• 1 egg (s), including the egg white
• 4 cl wine, Vin Santo or other southern wine
• 25 g pistachios, chopped
• 4 slices ham, raw, mildly smoked
• 1 tablespoon marjoram, dried
• salt and pepper
• some butter

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Instructions

1. Rinse dried morels thoroughly and soak in lukewarm water for about 2 hours. Then drain and squeeze out.
2. Finely chop the onion. Leave the bacon with a little butter, sauté the onion in the bacon fat and add the morels. Fry for about 2 minutes, deglaze with Vin Santo and let it boil down. Let cool and cut the morels into large strips.
3. Cut the chicken breast fillet into strips; Put 100 g aside and let the rest freeze briefly. Puree the frozen chicken with the double crème in a blitz, add marjoram, salt and pepper and chopped pistachios and mix in about 2/3 of the morel mixture - put the rest aside. Beat the egg white until stiff and fold in the egg white.
4. Line the terrine mold with baking paper, then line with 4 slices of ham.
5. Pour in half of the meat farce, cover with the chicken breast strips, sprinkle with a little salt and pepper and cover with the fried morels. Then spread the rest of the meat farce over it and cover the whole thing with the overlapping ham slices. Put on the lid.
6. Steam the terrine for 40 minutes at 100 °.
7. Let cool, cut into slices and serve on salad.