Chicken and Vegetable Terrine

Ingredients

• 1/2 pound carrots, peeled
• 3/4 pound haricots verts, parboiled for 5 minutes or until tender
• 1 1/4 pounds ground chicken
• 1/2 cup vegetable oil
• 1/4 cup finely chopped shallots and 1 clove garlic cooked until tender in 2 tablespoons butter
• 1 large clove garlic, minced
• 1/4 cup Champagne or white wine vinegar
• 1 egg lightly beaten
• 1/4 cup soft white bread crumbs
• 1/2 cup pitted black Nicoise olives
• Salt and freshly ground black pepper

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