Vegetable Terrine

Terrine Verte

Preparation info

  • Difficulty


  • Servings:

    15 to 20

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

For the quantities given, a 2-quart terrine is necessary. The dish may easily be kept a week, refrigerated and protected by plastic wrap. The green body in cross-section is very pretty, with its mosaic accents of carrot and green-bean dice and little white macaroni discs, and the intermingling flavors of virgin vegetable things will surprise and please many an unwary palate.


1 cup duxelles

  • 1 large onion, finely chopped
  • 2 tablespoons butter
  • 8 ounces mushrooms, finely chopped or passed through fine blade of Mouli-juliènne
  • Salt, pepper, lemon juice
  • Handful chopped parsley
  • 10 ounces fresh, young sorrel, shredded
  • 2 tablespoons butter
  • 2 ounces stale bread, crusts removed, soaked in hot water, squeezed dry
  • 3 cloves garlic
  • 1 pound spinach, parboiled for 2 or 3 minutes, rinsed, squeezed dry, and chopped
  • 1 pound Swiss chard, green parts only, parboiled for 10 minutes, rinsed, squeezed dry, and chopped
  • 8 ounces green beans, cut into ½-inch lengths and parboiled for 8 minutes
  • 6 ounces carrots, split, woody cores removed, if necessary, diced, parboiled 10 minutes
  • 1 pound (unshelled) fresh white beans (or the equivalent dried—enough to make cups stiff purée), well cooked, drained, puréed
  • 3 ounces elbow macaroni, cooked (still slightly firm) and well drained
  • 1 teaspoon mixed fresh savory and marjoram, finely chopped (or finely crumbled dried herbs)
  • Salt, pepper, pinch cayenne
  • 3 eggs
  • ½ cup butter, softened


The duxelles: Cook the chopped onion gently in the butter without permitting it to color for 20 minutes or so, add the mushrooms, turning the flame high and tossing and stirring until the mushrooms’ moisture has been evaporated, season, add parsley, and cook for a couple of minutes still over low flame. Stir in a few drops of lemon juice.

Stew the shredded sorrel in butter, stirring occasionally, for 10 minutes or so—longer, if necessary, until all excess moisture has been evaporated and the sorrel is reduced to a purée.

Mix the squeezed breadcrumb paste thoroughly with the garlic, which has first been pounded to a purée in a mortar.

Combine all the above with the remaining ingredients in a large mixing bowl, mix thoroughly with your hands, turn out into the buttered terrine, tapping the bottom of it several times against a table top, the blows muffled by the intervention of several layers of towel, to settle the contents, and poach for about 1½ hours in a medium oven (350° to 375°), the terrine put into a bain-marie. Cool under pressure as for the rabbit terrine and refrigerate for a day before serving.