Nouvelle Terrine

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

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

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method