Name: Terrine of Vegetables ‘Olympe’ (Terrine de légumes ‘Olympe’)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: For eight people
Cuisine: French
Ingredients: 150 g (5½ oz) peas (preferably petits pois), fresh or frozen; 150 g (5½ oz) small, thin French beans (haricots verts); 6 medium globe artichokes; 10 g (½ oz) butter; 12 vineleaves or, failing these, 4 lemons; salt; 150 g (5½ oz) small new carrots; juice of a lemon; 9 tablespoons arachide oil; 450 g (1 lb) mild ham; 1½ egg whites; 6 g (scant teaspoon) salt; a little freshly-ground pepper

Preparation info

For
eight
people

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

150 g (5½ oz) small, thin French beans (haricots verts)
150 g (

Method

Preparing the vegetables

Cook the beans and the peas separately in plenty of boiling water, keeping them rather underdone. Refresh under cold water, and leave to cool. Cook the carrots whole in boiling water, drain, refresh and cool them.
Break off the artichoke stalks, remove the leaves and trim the bases. Plunge them at o

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Preparing the vegetables

Part of