Recette Terrine de poulet au chou et à l'Époisses-en
- 1 kg of free-range chicken tenderloin
- 250 g of Époisses melted in 2 dl of liquid cream
- 2 eggs
- 500 g of blanched ornamental green cabbage
- Several large blanched cabbage leaves to decorate the dish
Grill the chicken, then the cabbage using a large grill.
Mix with the eggs and melted Époisses in the cream, salt and pepper.
Cover a baking dish with aluminium foil, add the cabbage leaf and the stuffing. Cover with another cabbage leaf. Cook 2 hours au bain marie in an oven at 200 °C (level 6-7).
Serve cold with a honey vinaigrette made with:
100 g of honey, 100 g of mustard, 1 tablespoon of cider vinegar, 15 cl walnut oil, salt and pepper.
Serve with a glass of white Meursault. It’s absolutely delicious!