A terrine is an often-misunderstood dish. Set aside on a plate. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Line the terrines with strips of pork fat. Dip the chicken breast strips in the melted butter, then dip in the shallot and herb mixture until well coated. The term is frequently used to describe pâté, when in fact, it is an entirely different thing. On top of that, there are two meanings to the culinary word in that a terrine … https://www.bbcgoodfood.com/recipes/chicken-terrine-leeks-apricots Line a 2 pound loaf pan with bacon, overlapping the entire area.