Gourmet’s Layered Terrine of Foie Gras, Broad Beans and Artichoke Hearts

Name: Gourmet’s Layered Terrine of Foie Gras, Broad Beans and Artichoke Hearts (Mille-feuille gourmand en terrine)
Yield: For eight people
Cuisine: French
Ingredients: 1 litre (1¾ pints) port-flavoured jelly; 8 large spinach leaves; 2 kg (4½ lb) tomatoes, peeled, deseeded and diced; 2 shallots, chopped; 1 tablespoon olive oil; 1 bouquet garni; 1 clove of garlic, peeled; 2 chicken breasts; 3 litres (5¼ pints) clarified chicken stock (optional); 6 tablespoons double cream or crème fraîche; 6 tablespoons double cream or crème fraîche; 2 large or 3 small avocado pears; 3 leaves of gelatine; 400 g (14 oz) fresh foie gras, cut into 1cm (⅓ in) slices; 400 g (14 oz) small, shelled broad beans, cooked and skinned; 2 truffles, sliced; 3-4 artichoke hearts, cooked and cut into sticks; salt

Mille-feuille gourmand en terrine

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 litre (1¾ pints) port-flavoured jelly
8 large spinach leaves

Europe
France
Starter
Spring

Method

Preliminary preparations

Prepare the jelly, lightly flavoured with port. Let it cool until it is ready to set but still just liquid, then pour some into a well-chilled terrine, 25 X 10cm (10 x 4 in), and swill it round to cover the entire inside surface. Spoon more jelly down the sides to make sure you have a good layer of jelly. Keep in the refrigerator.</