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Terrine Verte
- Difficulty
Easy
- Ready in
45 min
Published 1986
An attractively-striped and well-flavoured dish which needs a mild and creamy sauce to accompany it. Try any of those, and serve with a crisp salad.
Ingredients
675 g 1½ lb 25 g 1
Method
Cook the spinach leaves in the butter over a low heat until soft. Chop coarsely and leave to cool. Cut out small ‘U’-shaped channels along the length of the courgette/zucchini. Boil it for 3-4 minutes in a little salted water. Drain and cool. Slice into
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