For 2 Serving(s)

• 1/2 pound Boneless chicken breast, raw, cubed
• 2 Egg white
• 1 cup Heavy cream
• 1/4 ounce Unflavored gelatin, powder
• to taste Salt
• to taste Coban pepper
• to taste White pepper
• 8 ounces Zucchini, roasted, fine cubed
• 8 ounces Carrot, roasted, fine cubed
• 8 ounces Yellow squash, roasted, fine cubed
• 8 ounces Porcini mushrooms, sautéed
• 8 ounces Jalapeno stuffed olives
• 8 tablespoons Parsley, fine minced

Steps

• Roast the zucchini, carrots, squash until they are tender, and then cut them in fine cubes. Mix all together including stuffed olives and season with salt and pepper.
• Make a mousseline by processing the chicken, egg whites, heavy cream, gelatin, salt and pepper in a food processor and mix well.
• Fold all the above together and keep cold.
• Preheat oven at 300ºF. Put water bath in oven.
• Cover the inside of a terrine mold with oil and plastic wrap. Begin with a first layer of minced parsley. Then add the mixture, packing to avoid forming of air pockets. Fold the plastic wrap on top.
• Place mold in the water bath for 75 minutes or an internal temperature of 170ºF.
• Place the terrine in the refrigerator for at least 12 hours.
• Serve by slices of 1 inch and garnish with mint leaves.

Note: It will keep refrigerated for 4 to 5 days

This preparation is more complicated, but still easy to prepare. The end product is cold and extremely easy to chew and swallow. The amount of pepper added is at the discretion of the person in need. The recipe contains large amounts of protein, as well as contrasting and stimulating flavors. It is heavy in fiber to help improve large bowel function.