Chicken and Chanterelle Terrines
Puree the well-cooled and skinned chicken breasts with the cold cream, egg white and the ice cubes in a food processor. Season with salt, pepper and thyme and chill again.
Sauté the finely chopped onion in butter, then add the tomato paste and sauté briefly. Add the cleaned and chopped chanterelles and cook until all the liquid has evaporated. Season with salt, pepper and nutmeg. Allow the mushroom mixture to cool, then mix with one-third of the puree.
Preheat the oven to 170°C (approximately 350°F).
Butter several ramekins. Layer the chicken puree and the mushroom mixture in all of the ramekins. Cover well with aluminum foil and place in hot oven in a hot water bath, 2-3 cm (approximately 1/2 - 1 inch) high. Cook for about 30 minutes. Chill in the refrigerator overnight before serving.