Broccoli rinse, clean and split into roses. Sauté in one-eighth L salted water with juice of one lemon for about ten minutes until firm to the bite. Rinse and dry parsley. Pluck off parsley bunches. Separate carrots from peel and rinse, rinse and dry turkey and finely dice both with toast. Mix toast cubes with Bresso Fine Duo.
Separate eggs. Mix meat cubes with egg yolks, bread and parsley duo mixture. Season everything with pepper, salt, Worcester sauce and nutmeg seasoning.
Add capers and carrot cubes. Whip egg whites until stiff and fold into mixture.
Fill half the quantity into a greased loaf pan (250 mm long), press in the broccoli, fill with the rest of the mixture and cook in a heated oven at 150° Celsius (gas mark 1) for about 90 minutes. Let the turkey terrine rest in the form for about five minutes. Cut into slices and put on the table warm or alternatively cooled on lettuce leaves.
Preparation time : 30
Preparation time : 90
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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