Algerian Chicken and Meat PâTé

Name: Algerian Chicken and Meat PâTé (Terrine de Poulet)
Yield: Serves 6
Cuisine: Algerian
Ingredients: bay leaves for lining, plus 2 to 3 bay leaves; bay leaves for lining, plus 2 to 3 bay leaves; one 3 ½-pound chicken, skinned and boned, or 1 pound ground chicken and 2 small skinless, boneless chicken breast halves; one 3 ½-pound chicken, skinned and boned, or 1 pound ground chicken and 2 small skinless, boneless chicken breast halves; 1 pound ground beef or veal; one 3 ½-pound chicken, skinned and boned, or 1 pound ground chicken and 2 small skinless, boneless chicken breast halves; 2 eggs, lightly beaten; 1 pound ground beef or veal; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; ¼ cup chopped fresh flat-leaf parsley; ½ teaspoon freshly grated nutmeg; 2 teaspoons chopped fresh thyme; ¼ cup chopped fresh mint; 6 cloves garlic, minced; 1 onion, finely chopped

Terrine de Poulet

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

The recipe for this chicken and meat loaf comes from La table juive. It can be served warm but is excellent at room temperature, making it an ideal dish for the Sabbath. While not traditional, you could serve it with a tomato sauce or a puree of roasted red peppers seasoned with lemon and fresh coriander (cilantro).

Ingredients

Africa
Algeria
Main course
Gluten-free
Mediterranean

Ingredients

Method