Vegetable Terrine Sam Houston

Cuisine: American

Category: legume

Servings: 10


9 oz. red lentils
Water as needed
5 small green onions
3-1/2 oz. celery, small brunoise
2 cups white bouillon
salt and pepper, to taste
1/2 oz. aspic
2 savoy cabbage leaves, blanched
2 oz. red wine vinaigrette
1/2 oz. olive oil


Combine lentils and water; let soak for 2 hours. Trim onions to 2-1/2-in. lengths; reserve lengths. Cut trimmings into small brunoise; reserve. Drain soaked lentils; place in casserole with bouillon. Heat to boiling. Skim; reduce heat. Simmer gently until lentils are almost cooked. Add celery, onion trimmings, salt and pepper; continue simmering until lentils are cooked. Remove from heat; cool in ice bath. Add aspic; reheat until aspic clears. Remove from heat; remove onion lengths. Lay blanched cabbage leaves in terrine mold; place half of lentil mixture in terrine. Bundle onions into center of mold; cover with remaining lentil mixture. Close cabbage leaves over mold; refrigerate until chilled. NOTE: Brunoise is the method of cutting vegetables in a very fine, tiny dice. TO SERVE Unmold terrine; cut into 1/4-in.-thick slices; serve with vinaigrette and olive oil. NOTES Season: Year round Food cost: Low

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