sauces
33% whipping cream
Creamy mushroom sauce with chicken terrine
For the terrine
Chicken thighs
800 g
Egg yolks
50 g
Pistachios
50 g
Bacon
100 g
Salt, pepper
to taste
For the sauce
Dried mushrooms
75 g
Mushroom broth
250 ml
White wine
50 ml
Dijon mustard
40 g
Sugar
15 g
Salt
to taste
Thickener
10 g
Method of preparation
- Blend the chicken thighs with egg yolks and cream until smooth.
- Add chopped, toasted pistachios.
- Spread the mixture onto the bacon and roll into a log.
- Bake at 80 °C until the internal temperature reaches 65 °C.
- For the sauce: evaporate the wine, then add mustard, cream, and mushrooms.
- Reduce by 10%, then blend until creamy.
