Chestnut Terrine with Rose Hips

Sauté the shallots in butter, cool and place in a large enough bowl with the white bread. Stir the egg white with the whipped cream (1), season with salt, pepper and ginger and pour over the shallots and bread.

Cover and let stand in refrigerator for one night.

Finely grind the previously slightly frozen veal, the precooled egg white mixture and the chestnut puree together and then pass it through a sieve.

Mix the chestnut cubes with the rose hips and the whipped cream (2) into the cold mixture.

Fill everything into a buttered baking dish, cover and place in a water bath. Cook in a heated oven at 80 °C for about 45 to 50 minutes.

Cool the terrine and serve with rosehip jam, seasoned with a little red wine, red wine vinegar and cayenne pepper, if desired.

Garnish with halved grape berries, if desired.

Our tip: Use high-quality red wine for an especially fine taste!

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