Name: Terrine of lentils and squab (or Cornish hen)
Prep time: 1 h
Total time: 1 h
Yield: Makes 8 servings
Ingredients: 1 teaspoon chopped garlic; Salt and freshly ground black pepper; 2 bay leaves; 2 carrots, peeled, 1 roughly chopped, the other cut into ¼-inch dice; One 1¼-ounce packet or 1 leaf gelatin; Vegetable Vinaigrette or any other vinaigrette; 8 ounces small green lentils, rinsed and picked through; 6 sprigs thyme; 2 stalks celery, 1 roughly chopped, the other cut into ¼-inch dice; 1 cup minced chives; 2 squab or 1 Cornish hen; 2 tablespoons butter; 2 tablespoons neutral oil, such as canola or grapeseed; 3 cloves garlic, peeled; 1 large leek, trimmed, well washed, ½ roughly chopped, and ½ cut into ¼-inch dice; 2 onions, peeled, 1 roughly chopped, the other cut into ¼-inch dice

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

With squab, this is rich and luxurious, but it’s nearly as good with the far less expensive and easier-to-find Cornish hen. In either case, you can sauté the legs separately and serve them on a bed of greens with the same vinaigrette you use to top the terrine. Or save them for another use.

Ingredients

2 squab or 1 Cornish hen
2 tablespoons butter

Main course

Method

Cut straight down along each side of the breastbone of the bird(s) to remove the breast entirely; set aside. Cut off the legs and reserve for another use. Chop the remaining carcass(es). Combine 1 tablespoon each of the butter and oil in a medium skillet and turn the heat to med

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