*  Exported from  MasterCook Mac  *

                           Vegetable Terrine

Recipe By     : James Beard Celebration Cookbook, [email protected]
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetable                        Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                    Egg
  1      c             Milk
    1/2  c             Flour
  2      ts            Salt
  2      tb            Butter
  2      tb            Onion -- chopped
 20      oz            Frozen spinach (2 pkg) --
                       - squeezed dry
 12      oz            Carrot -- peeled
 12      oz            Cauliflower
                       Butter -- for greasing loaf pan

Preheat oven to 400°F.

In a blender or processor, combine eggs, milk flour, and salt and
process until smooth. Reserve. Melt butter in a medium skillet over
moderate heat. Add onion and cook, stirring, until softened. Remove
from heat, and stir in spinach and about a third of the reserved
batter. Reserve. Bring a medium pan of water to a boil and cook whole
carrots for about 6 minutes, depending on their thickness, until
tender but still crisp. With a slotted spoon, remove to a plate and
allow to cool. Add cauliflower florets to the water and cook for
about 3 minutes. Remove with a slotted spoon and allow to cool
slightly. Butter a 2 qt loaf pan, then butter a piece of aluminum
foil large enough to line it with a slight overhang. Line the pan
with the foil, fitting it into the corners and allowing it to hang
over the edges. Place half the cauliflower in the base of the pan and
pour over half of the remaining batter. Next, spread half of spinach
mixture over the cauliflower in an even layer. Lay the carrots next
to each other lengthwise in the pan. Spread the remaining spinach
over the carrots, then the remaining cauliflower, and press down
gently. Pour over the remaining batter. Butter a piece of aluminum
foil large enough to cover the pan. Place over the vegetables, seal
with the overhanging foil, and gently press down the foil. Place pan
in a larger roasting pan and place in oven. Pour enough boiling water
into the larger pan so that it reaches about halfway up the sides of
the loaf pan. Bake for 1 hour. Remove from the oven and remove loaf
pan from the water. Allow to cool for at least 1 hour. Remove foil
from the top and invert on a plate. Carefully peel off the foil and
cut across into 1" slices.


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