Chicken and ham terrine

01140 CHICKEN TERRINE and ham INGREDIENTS for 4 people: 2 dl milk, a bunch of watercress, 150 g of spinach, 80 g of butter, 2 eggs and yolk, 40 g flour, 2 tablespoons of grated Parmesan, mayonnaise 4 cucchiate densa (ready in jars), 2 dl of unsweetened whipped cream, 4 tablespoons of very dense béchamel, 250 g chopped lean cooked ham 1 tablespoon peanut oil, 2 tablespoons dry marsala, boiled potato 1, 300 g of chicken breast boiled in an aromatic broth, a spoonful of truffle paste, salt and pepper.

For garnish: a tuft of green salad, 2 diced red peppers.

Prepare various dough: Peel spinach and watercress, then repeatedly wash them in cold water and let them boil for ten minutes in boiling salted water, then drain and strizzateli well.

Pour the milk in a small saucepan, add a pinch of salt, bring to a boil, then add the watercress leaves and spinach.

Let simmer for 10 minutes, then blend the preparation so that you get a greenish-colored liquid.

Melt 30 g of butter in a small bowl; Add the flour, stir, then softened with milk blend with spinach and watercress.

Continue to stir until the sauce will thicken up.

Then dress with a hint of pepper and grated Parmesan.

Allow to cool slightly and then add the eggs, beaten earlier in a bowl together with a yolk.

Just cold, join 1 tablespoon mayonnaise.

Blend together the ham now along with the remaining butter and 2 tablespoons of bechamel sauce, place the mixture in a bowl, cream.

the marsala, whipped cream, spoon, seasoned with a little pepper, then stir thoroughly to obtain a dough pinkish.

Chop twice in electric mixer chicken breast boiled with potatoes, pour the mixture into a bowl, then add the remaining bechamel, remaining mayonnaise and truffle pasta.

Seasoned with a little freshly ground pepper and stir several times.

Grease a mould cake with peanut oil, then do a first layer with the chicken mixture and level it with a slightly damp spatula, then make a second layer with the dough made with watercress and spinach.

Continue with another layer of ham, with another chicken and finally finish off with one last serving of watercress and spinach and ham.

Cover the pan with a sheet of self-adhesive film and passed the bowl in the refrigerator for 4 hours.

Turn the mold onto a cutting board, cut into 1 cm thick slices and arrange them on a serving dish.

Garnish the Terrine with salad and green leaves with red pepper squares and serve.