Poached Chicken and Mushroom Terrine

Ingredients for 1 kg

  • 350 g QimiQ Sauce Base
  • 400 g Chicken breast fillet, minced, chilled
  • 60 g Chicken glace, chilled
  • 30 ml Dry Vermouth, chilled
  • Salt and pepper
  • Nutmeg
  • Pimento spice
  • 90 g Mushrooms, small , fried
  • 60 g Pistachios, chopped


  1. Blend the QimiQ Sauce Base and minced chicken until smooth.
  2. Slowly add the glace and Vermouth, mix well and season to taste with the salt, pepper, nutmeg and pimento.
  3. Fold in the fried mushrooms and nuts and pour the mixture into a terrine mould lined with cling film.
  4. Seal, and poach at 75° C for approx. 45 minutes.

QimiQ Sauce Base advantages

  • Creamy indulgent taste with less fat
  • Alcohol stable and does not curdle