Preheat the oven to 350F. Bone the chicken leaving the flesh in one large piece. Cut the chicken into thin strips, 4-6 inches long and 1/2-inch wide. In a bowl mix together the ham, double-smoked bacon, veal, eggs, cream, cognac, salt and pepper. Lay 2 of the slices of bacon in the base of a rectangular terrine. Place a layer of the ham mixture in the base of the terrine. Top with a layer of the chicken. Sprinkle with some of the herbs. Repeat the layers, ending with the ham mixture. Lay the remaining 2 slices of bacon on top. Place the terrine in a roasting pan with 1 inch of boiling water. Bake for 1 hour. Cool. Refrigerate for at least 12 hours. Cut into slices before serving.
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4 1/2 lb chicken
1/2 lb ham, finely chopped
10 oz smoked bacon, finely chopped
3/4 lb veal shoulder, boned, finely chopped
2 eggs beatem
3/4 cup crÅme fraöche
1/4 cup Cognac
1/4 cup each chopped parsley, tarragon and chives
4 slices bacon
salt, pepper
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30
mn
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60
mn
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This excellent terrine is served as a starter but becomes a complete meal when served with a green salad.
