| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped spinach; cooked and squeezed dry |
| 2 |
|
Eggs; lightly beaten |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Chopped onion |
| 1/4 |
ts |
Minced garlic |
| 1 1/2 |
ts |
Unsalted butter |
| 1 |
lb |
Tomatoes; peeled, seeded and chopped |
| 2 |
|
Eggs; lightly beaten |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 4 |
lg |
Leeks (white part only); minced |
|
|
Boiling salted water |
| 1/2 |
c |
Whipping cream |
| 2 |
|
Eggs; lightly beaten |
| 1/2 |
ts |
Salt |
| 1 |
c |
Plain yogurt |
| 2 |
tb |
Horseradish; drained |
INSTRUCTIONS
SPINACH LAYER
TOMATO LAYER
LEEK LAYER
HORSERADISH SAUCE
Combine all the ingredients for the spinach layer and set aside. For the
tomato layer, saut. onion and garlic in the butter for 3 minutes. Add
tomatoes and cook for 45 minutes. Let cool. Add eggs, salt and cayenne and
mix completely. Set tomato mixture aside while preparing leeks. Blanch
leeks in salted, boiling water for 3 minutes, covered. Drain and refresh
with cold water. Pat dry. Combine leeks with cream and cook 10 minutes. Let
cool. Add eggs and salt. Layer the 3 mixtures in a greased 1-1/2 quart
terrine beginning with half of spinach mixture, all the tomato mixture, all
the leek mixture and ending with the remaining spinach mixture. Cover the
terrine and set a deep baking pan filled with enough boiling water to reach
1/3 up the sides of the terrine. Bake the p.t. in a 425° oven for 1 hour or
until firm. Cool in terrine for 10 minutes. Unmold and cool completely.
Serve with horseradish sauce.
Horseradish sauce looks lovely served in a hollowed out cucumber section.
This is a time consuming dish but well worth the trouble. May also be
served as a vegetable.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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