Terrine of chicken with cheese and pistachio crust

800 g chicken meat

100 g pistachios raw

100 ml milk or cream
what kind of milk should I choose? we'll show

60 g large shabby cheese

3-4 garlic cloves

3-4 Bay leaves

2 chicken eggs

1 chicken breast (fillet)

1 big onions

3 tbsp. potato starch

Provence herbs

Peel, chop coarsely onion, garlic, combine the eggs in a blender beat well in a magnificent mass.

Combine mince with cream or milk, add the cornstarch, whisking all in two stages in a blender, then combine with egg-and-onion-garlic paste.

Cut the chicken breast in small pieces.

Clear pistachios, crushed, each cut into 3 parts.

Breast, pistachio, minced combine, knead, beat off a lot, to salt, season with spices to taste, tightly stacked in a rectangular shape, smooth, add the Bay leaf.

Foil to cover the pan, cook the terrine of chicken with cheese crust and pistachios in a preheated 180 degree oven for 45 minutes, remove foil, sprinkle with grated cheese terrine and Provencal herbs and cook another 10-15 minutes at 220 degrees.

On new year's eve buffet such Christmas snacks as terrine can be served hot or cold, cut into thin slices and beautifully decorate with greenery.