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Courgette Terrine
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
Published 1990
A slice of pale, green-streaked, creamy terrine laid alongside a salad of red tomatoes makes a delightful summer first course, or a light lunch. For more dressy occasions, bake it in dariole moulds lined with spinach leaves.
Ingredients
450 g 1 lb 2 teaspoons
Method
Grate the courgettes and spread out in a colander. Sprinkle with the salt and leave to drain for 30 minutes. Rinse the courgettes and dry on kitchen paper or a clean tea towel. Melt the butter in a pan and cook the courgettes gently, without browning, for 5 minutes, until tender. Leave to cool.
Beat the eggs with the cream and add the herbs and a generous amount of salt and pepper. Stir