Name: To Complete the Terrine
Yield: 8 to 10 portions as a first course
Ingredients: 12 large leaves of green cabbage (avoid the coarse outer leaves); Unsalted butter; 2 carrots; 6 thin asparagus spears

Preparation info

8 to 10
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

2 carrots
6 thin asparagus spears
12 large leaves of green cabbage (avoid the coarse outer leaves)<

Method

Bring a large pot of heavily salted water to a boil. Have ready a large bowl of ice water.
Scrape the carrots and cut them lengthwise into quarters. Drop them into the boiling water and cook until very tender but not mushy. Lift from the boiling water with a slotted spoon and drop them into the ice water.
Trim the woody ends from the asparagus and dro