lb (227 grms)lean chicken
cup white breadcrumbs
sherry glass of dry vermouth
cloves garlic (crushed)
teas salt, ½ teas pepper
juniper berries and 1 blade of mace
cup finely chopped black olives
cup chopped basil leaves
teas dried thyme
teas dried oregano
rashers streaky bacon, rind
tripe well, cut into large strips and
place in a saucepan with a carrot, a
stick of celery and ½ onion. Bring
to boil and simmer until tender. Remove
tripe and cool. Discard vegetables.
the tripe, chicken and ham and place in
a large mixing bowl.
bread in vermouth and add to the mince
with all other ingredients mixing
the bottom of a terrine pan with three
the filling firmly into the pan and
cover with remaining bacon.
in a baking dish of hot water in an
oven pre-heated to 180 deg C (moderate)
and cook for 1 ¼ hrs.
off any liquid fat . Press under a
weight and allow to cool.
store in refrigerator for at least 12
hrs to allow flavours to develop.
to revert to room temperature, slice and
serve with pesto or an olive tapenade or
sauce gribiche (see Index).
veal for chicken.
good introduction to tripe. It is
impossible to guess that this dish
contains tripe. Pre-cooked and minced, it
loses all the characteristics that some
find unattractive, while offering all of
tripe's excellent nutritional