Asparagus And Carrot Terrine
|Asparagus spears||6 (Thin)|
|Cabbage leaves||12 Large (White Colored)|
|Sweet butter||1 Tablespoon|
Bring a large kettle 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 into the ice water.
Trim the woody ends from the asparagus spears and drop them into the boiling water.
Cook until tender, remove from the boiling water with a slotted spoon, and drop into ice water.
Drop the cabbage leaves into the boiling water and press with a spoon to be certain they are submerged and cooking.
Blanch them for about 5 minutes, or until they begin to become translucent.
Remove from boiling water with a slotted spoon and drop them also into the ice water.
When all vegetables are cool, drain them and pat dry.
Lightly butter a loaf or bread pan 9 x 5 x 3 inches.
Trim the heavy ribs from the cabbage leaves.
Line the loaf pan with the leaves, covering sides, ends and bottom, and overlapping leaves slightly.
Be sure you have 2 or 3 leaves left for the top of the terrine.
Remove the leek, tomato and bean mixtures from the refrigerator.
Stir leek mixture to be sure ingredients are well combined and spoon into the bottom of the loaf pan.
Smooth with a spatula and arrange lengths of carrot on top in a decorative design.
Stir up tomato mixture and spoon on top of leek mixture, being careful not to disturb the carrots.
Smooth the tomato mixture and arrange the asparagus spears in a similar fashion on top.
Finally pour in the bean layer and smooth it.
Rap the loaf pan several times on your work surface to expel any air bubbles.
Cover the terrine with remaining cabbage leaves, tucking excess down the sides of the pan.
Wrap the loaf pan in aluminum foil and set it in a larger baking pan.
Pour boiling water into the baking pan so that it comes about halfway up the sides of the loaf pan.
Set bain-marie in the center of a preheated 350Â°F.
oven and bake for 2 hours or until center of terrine feels firm to the touch.
Remove the loaf pan from its hot-water bath and unwrap it.
Let it cool for 15 minutes, and weight it (for exampfe, set another similar loaf pan on top and put a weight inside 2 cans of soup, or coffee mugs) until completely cool.
Remove weight, cover, and chill thoroughly.
To unmold, dip the pan briefly into hot water and run a thin knife carefully around the sides of the pan.
Set a platter upside down over the terrine and invert; the terrine will drop out onto the plate.