Chicken Terrine - cooking recipe

Ingredients

1/4 lb boneless skinless chicken breast
1 lb skinless chicken legs
1/2 lb pork, minced
1/2 lb veal, minced
1 onion, chopped
1 tablespoon butter
1 egg, lightly beaten
2 tablespoons parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon ground allspice
3 slices lemons
pepper

Preparation

Preheat oven to 325\u00b0F.
Cut chicken breasts into very thin strips and set aside.
Remove meat from chicken legs and chop very finely.
Combine meat from chicken legs with pork and veal.
Saute onion in butter until soft but not brown.
Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
Arrange lemon slices on top and cover with foil.
Place loaf pan in a large baking dish with once inch water.
Bake for 1-1/2 hours.
When done baking, remove foil and pour off fat.
Remove lemon slices.
Cover with fresh foil and place a weight on top.
Chill over night in refrigerator.