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.
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 in the courgettes. If using spinach leaves to line the moulds, pour boiling water over them, let them sit for 10 seconds then drain and refresh under the cold tap. Line a
Sit the terrine or the moulds in a roasting pan filled with warm water to a depth of
© 1990 Joyce Molyneux. All rights reserved.