Asparagus Terrine

Name: Asparagus Terrine
Ingredients: ¼ pt / 140 ml milk; 1 egg; 12–18 stems of asparagus (depending on thickness), trimmed to fit the loaf tin lengthways; oil for frying; 2 oz / 60 g plain flour; ¼ pt / 140 ml milk or 3 tbsp thick yoghurt and 2 tbsp water; ¼ pt / 140 ml milk or 3 tbsp thick yoghurt and 2 tbsp water; 1 tbsp finely chopped parsley; salt; 12–18 stems of asparagus (depending on thickness), trimmed to fit the loaf tin lengthways; 4 oz / 110 g tomatoes, peeled, deseeded and diced; 2 eggs; ¼ pt / 140 ml milk or 3 tbsp thick yoghurt and 2 tbsp water; freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is good eaten hot or cold, but is best of all just warm. Serve it alone or with a homemade tomato or watercress sauce. A hollandaise sauce would be delicious, but very rich, as would a garlicky mayonnaise.

Ingredients

Pancakes

2 oz / 60 g plain flour
1 egg

Side dish
Vegetarian

Method

Beat all the pancake ingredients, except the oil, together to make a smooth batter, and use it to make four large thin pancakes. Use three of them to line a well-oiled 1 lb / 455 g loaf tin, keeping