Chicken galantine
Instructions
Mince together with mixer the chicken breasts and mortadella, then cream.
the eggs.
Add the other ingredients, plenty of pepper, add salt and stir again.
Press the mixture into an empty tin of those used for seed oil; the layer should reach 7-8 cm from the edge.
Put the can so filled in a pot filled with cold water so that the water level covers the mixture.
Bake in water bath for an hour and a half correct calculated from the moment the water boil.
Drain the can and put it immediately immersed in cold water in order to remove the galantine from Tin; Let cool.
Slice thinly, place the slices on a plate and cover with edible gelatin.
Ingredients and dosing for 8 persons
- 500 g of chicken breasts
- 100 g of mortadella
- 80 g of parmigiano
- 2 eggs
- 20 pistachios
- 10 cl of edible gelatin
- Salt
- Pepper