Fancy terrines and pates can seem intimidating. Some list ingredients such as a pork product called Caul fat, (the lacelike intestinal lining). This simple recipe for a Chicken terrine is made with more basic ingredients, and can be made a day ahead, to let flavors blend. Rewarm to serve for dinner, or serve at room temperature for an appetizer or as part of a lunch or picnic. Serves 8 or so, more as an appetizer.

Ingredients:

• 8 oz. chicken, sliced into long, narrow strips
• 2 TBS. Italian dressing
• 2 lb. chicken
• 1 TBS. olive oil
• 2 TBS. cream
• 1/2 TBS. fresh, chopped parsley
• 1 tsp. tarragon
• 1/2 tsp. salt
• 2 egg whites (reserve yolk for sauce)
• 1 carrot, peeled
• 2 oz. (2/3 c. or so) fresh spinach
• 4 oz. thin-sliced ham
• 5 bay leaves:

• 2 egg yolks
• 1/4 c. butter
• 2 TBS. white vinegar
• 1/2 c. chicken stock
• salt to season

Several hours ahead, marinate: > 8 oz. chicken, sliced into long, narrow strips > 2 TBS. Italian dressing

Meanwhile, process until fairly fine: > 2 lb. chicken

Add: > 1 TBS. olive oil > 2 TBS. cream > 1/2 TBS. fresh, chopped parsley > 1 tsp. tarragon > 1/2 tsp. salt > 2 egg whites (reserve yolk for sauce)

Steam (or microwave): > 1 carrot, peeled

When carrot's cooked tender, slice into long strips (like French fries). Set aside.

Line 9x5" loaf pan with ham: > 4 oz. thin-sliced ham

Assemble terrine; on top of ham, add: > Half of processed chicken/herb/egg white mix

Next, make a thin layer of spinach, adding: > 2 oz. fresh spinach

For next layer, lay strips of carrot across loaf, filling in spaces with the marinated strips of chicken: > The julienned strips of carrot > The strips of chicken

Top that with: > Remaining chicken/herb/egg white mix

Finally, on top, add: > 5 bay leaves

Set loaf pan in a pan of water, weighting terrine with something like another loaf pan, filled with some water, setting on top. Bake in 275 degree oven for 2 hours. Chill overnight, slice and serve cold or warm. Serve with Bearnaise Sauce if desired, on a bed on steamed spinach.

Easy Bearnaise Sauce

In separate, microwaveable bowl, stir well: > 2 egg yolks

In another bowl, microwave 1-2 min., until hot: > 1/4 c. butter > 2 TBS. white vinegar > 1/2 c. chicken stock > salt to season

Stir heated butter/stock/vinegar mixture into the beaten egg, mixing well as you pour. Microwave the whole mix again for 11 seconds. Take out and stir again, microwaving 11 seconds at a time, again as necessary until sauce thickens. Don't let it curdle; cooking it too fast, too long will result in lumps- not what you want! You can let the sauce sit, microwaving on low setting to warm slightly before serving.