Ingredients
For the farce
1 oven-ready chicken, weighing about 1.6kg/3lb 6oz
100g/3½oz ham
225g/8oz fresh breast or shoulder of pork
300g/10oz veal rump
200g sliced cooked ham
500ml/1pt double cream
1 egg
100ml/4fl oz Armagnac
For the terrine
3 tbsp parsley
3 tbsp chives
2 tbsp tarragon
2 shallots
1 tbsp butter
1 tbsp melted butter
20 slices of streaky bacon
200g/1lb pork back fat
salt
freshly ground pepper
To garnish
pear chutney and mixed dressed salad leaves
Method
1. Remove the chicken flesh from the bones and place the breast fillets in the refridgerator. Thinly slice enough back fat to line and cover a terrine measuring 28x16x6cm/11x6½ x 2½in.
2. Cut all the meats except the chicken breast and the sliced ham and the remaining back fat into thin strips.
3. Put the meat through the mincer twice, together with the boned chicken legs. Retain several thin slices of pork fat.
4. Put the minced meats into a well chilled bowl and work the mixture with a wooden spatula.
5. Stir in the cream, egg and Armagnac. Add 2½ tsp salt per 1 kg/2lb3oz meat and season to taste with pepper. This is the farce (stuffing).
6. Finely chop all the herbs. Peel and chop the shallots. Heat one tablespoon of butter in a small saucepan and sweat the shallots for 2-3 minutes. Cool and add the herbs.
7. Slice the chicken breasts into strips 2cm/¾ in wide. Roll the strips in the melted butter, then in the chopped herbs and shallots. Set aside on a plate.
8. Line the terrine with the fine strips of streaky bacon. Spread half the farce over the bottom of the terrine, then make a layer of sliced chicken breast, then sliced ham, fill with the remaining farce.
9. Continue with two to three layers of the ham, farce and chicken mix, then top with thin slices of pork fat.
10. Pre-heat oven to 200C/400F/Gas 6.
11. Place the terrine in a bain-marie and cook in the pre-heated oven for one hour.
12. Remove from the oven and place a weighted board (maximum weight 500g/about 1lb) on the terrine to compress it gently until it has cooled completely.
13. Serve with pear chutney and dressed salad leaves.
