Terrine of pickled cornloin and smoked fois gras

Ingredients for Terrine of pickled cornloin and smoked fois gras

Instructions for Terrine of pickled cornloin and smoked fois gras

To prepare the Terrine of pickled cornloin and smoked fois gras recipe, please follow these instructions:

Dress the shape with a double layer of food film. Fois Grass and chicken cut in 1 cm. Thick slices. Boil the chicken coke and melt the soaked gelatin. Build the terrain by starting with a thin layer of yellow in the bottom. Add alternate layers of chicken, leeks, fois gras and tomatoes. Between each layer season with salt, pepper, herbs and a little chicken consommé. Finish the chicken concession to the edge, close the film over the terrine and place it in the fridge for 12 hours.

Served with salad and bread.