Vegetable Terrine

Name: Vegetable Terrine (Terrine Verte)
Yield: Servings: 15 to 20
Cuisine: French
Ingredients: 2 tablespoons butter; 8 ounces mushrooms, finely chopped or passed through fine blade of Mouli-juliènne; 3 eggs; Handful chopped parsley; Salt, pepper, pinch cayenne; 1 teaspoon mixed fresh savory and marjoram, finely chopped (or finely crumbled dried herbs); 2 ounces stale bread, crusts removed, soaked in hot water, squeezed dry; 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 1½ cups stiff purée), well cooked, drained, puréed; 3 ounces elbow macaroni, cooked (still slightly firm) and well drained; 1 pound spinach, parboiled for 2 or 3 minutes, rinsed, squeezed dry, and chopped; 8 ounces green beans, cut into ½-inch lengths and parboiled for 8 minutes; 1 pound Swiss chard, green parts only, parboiled for 10 minutes, rinsed, squeezed dry, and chopped; 3 cloves garlic; 1 large onion, finely chopped; Salt, pepper, lemon juice; ½ cup butter, softened; 10 ounces fresh, young sorrel, shredded

Terrine Verte

Preparation info

Servings:
15 to 20

Difficulty
Easy

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.

Ingredients

Europe
France
Main course
Mediterranean
Vegetarian

Ingredients

Method