Pistachio and Chicken Terrine
By: Anonymous
Published: Monday, November 30, 2009 - 4:43pm

Ingredients




 pound Asparagus spears
2 1/4 pounds Boneless skinless chicken
2 Eggs
2 cups Heavy cream
1 teaspoon Salt
1/2 teaspoon Pepper
1 cup Shelled unsalted pistachio
Nuts

Preparation

1 Preheat oven to 325. Blanch asparagus. Drain & dry. Process chicken until very smooth. Add eggs, cream, salt & pepper. blend well. Stir in nuts by hand. Line 9"X5" pan with foil. Leave a little foil over edges. Butter. Pour 1/2 chicken mixture. Lay vegetables on top. Pour in remaining chicken mixture. Place buttered wax paper on top. Place in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh lightly 2 hours. Chill. Unmold & serve.