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1
Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan.
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2
Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square).
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3
Parboil for 6 to 7 minutes or until cooked through but still with some texture to them.
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4
Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
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5
Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
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6
Divide chicken puree into 3 bowls.
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7
In one add the carrots; in the other the green beans and leave the puree plain in the third.
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8
Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated.
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9
Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface.
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10
Then cover with a layer of carrot, keeping carrots in as straight a line as possible.
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11
Next layer green bean mixture over carrots.
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12
With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them.
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13
Then set a row of black olives down the center.
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14
Dot olives with a paper thin layer of plain chicken binder.
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15
Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables.
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16
Cover the top with buttered brown paper pressing paper directly on top of terrine.
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17
Cover top with foil.
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18
Tap the loaf pan on the counter a few times to eliminate air bubbles.
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19
Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan.
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20
Set in oven and bake for 1 hour.
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21
Remove the pan from the oven.
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22
Let terrine rest for another hour or until it is cooler.
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23
Leave the foil cover on.
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24
Drain off excess water.
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25
Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board.
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26
Terrine should come out easily.
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27
Pat dry with paper towels.
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28
Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight.
