Chicken Terrine With Sauce Vierge - cooking recipe

Ingredients

Sauce Vierge
2 tablespoons very finely chopped chives
2 tablespoons very finely chopped flat leaf parsley
1 tablespoon very finely chopped chervil
2 tablespoons very finely chopped cornichons
1 tablespoon baby capers
1 plum tomato, de-seeded and finely chopped
1 tablespoon very finely chopped red onion
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
Terrine
12 tiny chicken fillets, halved horizontally (the small tenderloin)
2 egg yolks
220 ml double cream, very cold
6 -8 slices prosciutto
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped chives

Preparation

Sauce Vierge:
combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
Preheat the oven to 180C/gas 4.
Put half the chicken fillets into a food processor and process to a smooth puree, then add a good pinch of sea salt and ground white pepper along with the egg yolks.
With the motor running, add the very cold cream until you have a smooth puree.
Line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).
Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
Spoon one-third of the chicken puree into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. Top with another one-third of the puree, followed by the remaining fillets, then the last of the puree.
Fold over the edges of the ham then cover with baking paper. Put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).
Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
Serve the terrine sliced with spoonfuls of sauce vierge.