1. Dice or grind the chicken and place it in the bowl of a food processor and process. 2. While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.). 3. Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary. 4. Transfer to a metal mixing bowl in an ice bath. 5. Separately blanch the carrots and broccoli; drain and blot dry on a paper towel. 6. Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them. 7. In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs. 8. Fold the carrot, bell pepper, leek and herbs into the mousseline. 9. Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled. 10. Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish. 11. Fill the mold one fourth full of mousseline. 12. Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli. 13. Repeat, finishing with a last layer of mousseline. 14. Fold the brioche dough over the top and brush with beaten egg yolks. 15. Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent. 16. If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top. 17. Mix the eggs and water and brush the top of the terrine. 18. Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes. 19. Cool in the mold, then carefully turn it out and Voila! ---------------------------------------------------------------------------
Nutrition
Ingredients
