Terrine de Légumes

Name: Terrine de Légumes
Cuisine: France
Ingredients: vinegar; olive oil; parsley; tarragon; salt; pepper; lean ham; egg-white; foil; carrots; butter; artichokes; peas; artichoke hearts; salted water; french beans; tomato concentrate; tomato; salad; water; pips; tomatoes; buttered paper; terrine; vegetables; stuffing; ham; lemon; leaves; paste

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 (t