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Recipe for :

Chicken and Leek Terrine

le petit Blanc, CheltenhamThis is one of Raymond Blanc's recipes which was recently featured at a Gourmet evening held at his Cheltenham Brasserie, le petit Blanc.

I was fortunate to get hold of a copy of this recipe and a few others as my stepson, Craig, is training there to be a Chef.


6 large Leeks
12 slim Leeks
10 Chicken Breasts
8 eggs
500ml double cream
30gm unsalted butter
1 lemon
2gm Mace
10gm salt
3gm pepper
360gm mixed green leaves
120gm mustard dressing (Paul Newman's Dressing is fantastic!)

  • Blanch all of the leeks in boiling salted water for six minutes, refresh.
  • Split the large leeks and lay them out flat.
  • Drain the slim leeks and keep them to one side.
  • Strip any bones from the breasts and reserve the fillets.
  • Place the breasts in a food processor and blitz them.
  • Gently add the eggs, cream, mace, 7gm salt and 2gm pepper.
  • Taste a little of the raw mousse to check the seasoning.
  • Season the fillets with 3gm of salt and 1gm of pepper.
  • Pan fry in the butter (do not allow to colour).
  • Add the juice of the lemon and put to one side.
  • Line a terrine with cling film, then place in leek sheaths, leaving enough of each to overlap the bottom of the terrine.
  • Then layer in the chicken mousse, leeks, fillets, mousse, leeks and fillets.
  • Cover over with the overhanging leeks and clingfilm.
  • Bake in a bain marie at 95ºC for 45 - 60 minutes.
  • Cool and rest for 24 hours.
  • Slice and serve with mustard dressing and green leaves.

Serves 12

le petit Blanc, Cheltenham