Vegetable Terrine

Name: Vegetable Terrine
Ingredients: Beat together 1 whole egg, 2 egg yolks and 300 ml (½ pint) single cream with salt, pepper and freshly grated nutmeg. Add 50 g (2 oz) grated Cheddar cheese. Pour over the vegetables. Fold back the spinach leaves.; Refresh the vegetables and cool. Arrange the vegetables in the loaf tin in a glorious jumble lengthwise along the tin; mixing the colours and shapes and seasoning well in between the layers of vegetables.

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

A pretty layered vegetable terrine can be served lightly chilled and cut into elegant slices. The ‘binding base’ is a delicate cheesy savoury custard holding colourful cooked vegetables together. Choose vegetables of contrasting colours such as carrots, leeks,