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Terrine of smoked chicken mousse with asparagus
A tasty recipe. The main course contains the following ingredients: poultry, white gelatin, asparagus tips, salt, poultry meat (a 380 ml), smoked chicken strips, mayonnaise, lemon juice, slim cream, (freshly ground) pepper and fresh chervil (or basil (15 g)).
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Ingredients
Directions
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Gelatine soak in cold water for about 5 minutes.
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Asparagus in pan with little water and a little salt in approx.
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3 minutes.
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Rinse in sieve under cold running water and allow to drain well.
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Heat 3 tablespoons of the stock in the saucepan.
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Cut out the gelatine and roast it in a fire while stirring.
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Whisk out chicken strips in a food processor.
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Mix the gelatin mixture, the rest of the fond, mayonnaise and lemon juice.
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In a bowl, beat the creamy lumpy and carefully sprinkle with chicken mixture.
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Season with salt and pepper.
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Cover up with foil and place some nice chervil branches on the bottom.
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Remove half of the chicken mousse carefully.
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Spread asparagus in length over it.
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Chop the rest of the chervil and mix with the rest of mousse.
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Mousse gently on asparagus.
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Allow to set in refrigerator terrine for 2-3 hours.
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Then lay flat dish on shape, turn together and let terrine slide to scale.
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Remove foil.
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Cut into 8 slices on a buffet with sharp, smooth knife..
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Nutrition
160Calories
Sodium28% DV665mg
Fat18% DV12g
Protein22% DV11g
Carbs1% DV2g
Fiber44% DV11g
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