Chicken and Vegetable Terrine
Ingredients
- 1/2 pound carrots, peeled
- 3/4 pound haricots verts, parboiled for 5 minutes or until tender
- 1 1/4 pounds ground chicken
- 1/2 cup vegetable oil
- 1/4 cup finely chopped shallots and 1 clove garlic cooked until tender in 2 tablespoons butter
- 1 large clove garlic, minced
- 1/4 cup Champagne or white wine vinegar
- 1 egg lightly beaten
- 1/4 cup soft white bread crumbs
- 1/2 cup pitted black Nicoise olives
- Salt and freshly ground black pepper
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