Name: Nouvelle Terrine
Yield: Serves 8–10
Cuisine: French
Ingredients: 4 oz (100 g) peeled prawns, thawed if frozen; 2 large egg whites (size 1–2); finely grated rind of half an orange; 8 oz (225 g) curd cheese; 6 tablespoons (6 x 15 ml spoon) double cream; 1 teaspoon (5 ml spoon) cayenne pepper; a little oil for greasing; 4 oz (100 g) calabrese broccoli, with any thick stalks removed and cut lengthways into small florets; 12 oz (350 g) chicken breast fillets, skin removed; 1 tablespoon (15 ml spoon) red wine vinegar; salt; 2 large egg yolks (size 1–2); 1 tablespoon (15 ml spoon) tomato purée; juice of 1 orange; salt and black pepper; 1 handful of fresh dill weed or parsley, chopped finely; 8 fl oz (240 ml) milk

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This is typical of the new style of cooking, which developed in France and has now become popular in England. I find that this kind of food succeeds best as the first course to a meal because it is always pretty and never too filling. This light terrine has a base of chicken breast which encloses layers of bright green broccoli and prawns (you can of course experiment with other vegetables). Its appearance always impresses people, but if you have a food processor it is deceptively simple to