Put chicken in a chilled food processor and blend until minced. Dip the chicken breast strips in the melted butter, then dip in the shallot and herb mixture until well coated. Set aside on a plate. Add pork, shallots and garlic and pulse until mixed. Line a 2 pound loaf pan with bacon, overlapping the entire area. The term is frequently used to describe pâté, when in fact, it is an entirely different thing. A terrine is an often-misunderstood dish. On top of that, there are two meanings to the culinary word in that a terrine … https://www.bbcgoodfood.com/recipes/chicken-terrine-leeks-apricots Line the terrines with strips of pork fat.

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