Terrine de Légumes

Preparation info

  • Difficulty

    Complex

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

In separate saucepans of boiling, salted water, cook French beans and peas for about three minutes.

Put a single layer of artichoke hearts (the bases) at the bottom of a saucepan with some butter, cover and cook gently. After seven or eight minutes, cover the artichokes with salted water, cover the pan with baking foil and then put the lid on the pan. Simmer gently for twenty minutes. Let the artichokes cool and scrape them.

Cook carrots in salted water until they are al dente.

Chill and dice lean ham and put in a mixer with one egg-white. Season with salt and pepper and beat at high speed, adding lemon juice and ground-nut oil, little by little, until the mixture is a thick paste.

Line a rectangular mould with vine leaves or thinly sliced peeled lemon. Put a layer of the ham stuffing on the bottom, then a layer of carrots, a layer of stuffing, then successive layers of tightly packed vegetables, each separated by a layer of the stuffing.

Cover the terrine with a piece of buttered paper and cook in a bain-marie for thirty minutes at a low temperature in the oven. Let the terrine cool and keep it in the refrigerator for at least eight hours.

Cut the terrine into slices and serve with a sauce froide à la tomate pour Jean Yanne. To make this sieve the pulp of tomatoes, which have had the pips and the water removed, over a salad bowl, pressing against the tomato skin with the back of a wooden spoon. Refrigerate the purée. Just before serving add a spoonful of tomato concentrate and vinegar. When this is well mixed, pour in olive oil, drop by drop, beating constantly to prevent coagulation. Season the sauce with salt, pepper and roughly chopped parsley and tarragon.