Duet in Green and White

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

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

Starter
Spring

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