Leek & Potato Terrine

Name: Leek & Potato Terrine
Prep time: 30 min
Cook time: 30 min
Total time: 25 h
Yield: Serves 6–8
Ingredients: 15 g/½ oz dried horn of plenty mushrooms; sea salt and freshly ground black pepper; 2 leaves of gelatine, about 4g/⅛oz total weight, soaked in cold water; 15 fl oz/4 cups Vegetable Stock; 8 baby leeks; 1.5 kg/3 lb 5 oz floury potatoes, peeled and cut into 12 pieces; a little oil, for greasing; 2 tbsp chopped flat-leaf parsley leaves; 125–185 ml/4–6 fl oz/½–¾ cup French Dressing; 2–5 drops of truffle oil

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
25 hr

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This recipe needs a bit of care but I think you will love the result. The recipe contains wild mushrooms and I normally use a summer truffle, but they may be hard to find and quite expensive, so look out for dried trompette, or horn of plenty mushroom as it’s called in Britain.

Ingredients

a little oil, for greasing
15 fl oz/4 cups Vegetable Stock<

Starter
Summer

Method

Oil a terrine mould or 1 kg/2 lb 4 oz loaf tin, then line with three large she