Terrine of vegetables at covent garden

VEGETABLE TERRINE 01420 COVENT GARDEN INGREDIENTS for 4 PEOPLE 1 sprig of watercress, 100 g green beans, 100 g carrots, 50 g broccoli, small Zucchini 50 g.

For the mousse: 200 g of chicken breast, 1 egg white, 20 cl of cream, salt, pepper preparation time: 45 minutes cooking time: 1 hour cooling: 8 hours Cook watercress 3 minutes in salted boiling water.

Drain and frullatelo to get 125 grams of mashed.

Separately the beans, blanched carrots cut into sticks, broccoli and small Zucchini cut lengthwise.

Cook for 30 minutes in boiling salted water the chicken breast, then cut it into pieces, tritatelo mixer, whip the egg white snow and embed the chicken with cream.

Add the mashed dicrescione to 1/4 of chicken mousse.

Grease a large bowl for rectangular-shaped plum cake and begin to roll out before a layer of cream of watercress, then a layer of vegetables, ending with a layer of chicken stuffing.

cover with aluminum foil and deponetela the bowl in a larger container where it will cook in water bath for 30 minutes in a hot oven at 180° let it cool and then store in the refrigerator for 8 hours.

Put on a serving platter and cut into slices to the bowl of vegetables.