Name: Duet in Green and White
Yield: Serves 8
Ingredients: 6 chicken breast fillets, skin removed; 1 clove of garlic, chopped finely; 1 small cos lettuce, separated; juice of 1 large lemon; olive oil for greasing; 8 oz (225 g) frozen broad beans; ½ pint (300 ml) water; quarter of a whole nutmeg, grated; salt and black pepper; 2 teaspoons (2 x 5 ml spoon) gelatine; 1 tablespoon (15 ml spoon) chopped tarragon

Preparation info

Serves
8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This shining, layered terrine provides an arresting centrepiece on the table when your guests come into the room. The green is a clear spring-like green of blanched lettuce leaves and skinned broad beans, while the white is tender lemon-flavoured chicken breast. It is easy to prepare well in advance. Serve with very fresh crusty bread.

Ingredients

8 oz (225 g) frozen broad beans
6 chicken breast fillets, skin removed

Method

Put the broad beans in a bowl and pour boiling water over them. Leave for half a minute and then drain in a sieve. Pop the broad beans out of their skins and put back in the bowl. Put the chicken breasts in the bottom of a wide saucepan with the lemon juice, the chopped garlic, the chopped tarragon and the grated nutmeg. Add the water, seasoned well with salt and black pepper. Cover the pan and

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Duet in Green and White

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of