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Sauce Vierge:
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combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
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Preheat the oven to 180C/gas 4.
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Put half the chicken fillets into a food processor and process to a smooth puree, then add a good pinch of sea salt and ground white pepper along with the egg yolks.
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With the motor running, add the very cold cream until you have a smooth puree.
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Line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).
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Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
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Spoon one-third of the chicken puree into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. Top with another one-third of the puree, followed by the remaining fillets, then the last of the puree.
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Fold over the edges of the ham then cover with baking paper. Put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).
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Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
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Serve the terrine sliced with spoonfuls of sauce vierge.
