Fondue chicken terrine

Fondue chicken terrine
Fondue chicken terrine 5 1 Stefano Moraschini

Instructions

A01020 TERRINE CHICKEN FONDUE chicken INGREDIENTS 4 PEOPLE, a nut, a bottle of dry white wine or sparkling wine, pepper, sunflower oil for fondue, 2 tablespoons of bechamel sauce, 100 g fontina cheese, 1 egg, 10 g of Parmesan cheese melt PROCESS the nut 1/2 of lit.

hot water, clean the chicken, ragliatelo into pieces and put it in a saucepan with the stock and the wine.

Cook it enough, about an hour.

Casting the broth and boneless chicken.

Mix the meat with two glasses of broth, season with a little salt and pepper if necessary.

Grease with oil a mold and pour the chicken preparation.

Put in the refrigerator.

The Terrine served with fondue.

Fondue, put in a pan in a water bath all ingredients, except egg.

Stir until the cheese is melted, then add the egg yolk and continue to mascolare.

Pour warm fondue chicken Terrine.

Fondue chicken terrine

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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