INGREDIENTS

INSTRUCTIONS

TERRINE
SALAD
Preheat the oven to 375 F.  Lightly oil and line the bottom of a 2-pound
loaf pan with wax paper or parchment.
Steam the peas, chopped carrots, and cauliflower separately for 10 to 15
minutes, or until each is cooked. Let cool.
Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat with the
carrots and then the cauliflower. Stir the chives into the pea puree, the
almonds into the carrot puree, the nutmeg into the cauliflower puree.
Whisk the egg whites until stiff, then carefully fold one-third into each
puree until just combined.  Season well and spoon the pea mousse into the
prepared pan, carefully smoothing the surface. Top with the carrot mousse
and then the cauliflower mousse, smoothing the surface of each. Cover with
a piece of lightly oiled wax paper.
Place the loaf pan in a roasting pan and pour in boiling water to come two
thirds of the way up the sides of the pan. Transfer to the oven and bake
for 40 minutes. Remove the wax paper and cook for 10 to 15 minutes more,
until the top feels firm to the touch. Remove from the oven and let cool in
the pan on a wire rack.
Using a potato peeler, peel the whole carrots into thin strips and toss
with the chives.  Blend the oil, vinegar, and salt and pepper and mix with
the carrot strips and chives.
Turn the terrine out of the pan and cut into slices. Serve with the salad.
Serves 8-10
* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by
Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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