INGREDIENTS

INSTRUCTIONS

Remove coarse chard stems, reserving them for another use. In a saucepan
cook chard in water clinging to its leaves, covered, over moderately high
heat, stirring once or twice, until wilted and tender, 3 to 5 minutes.
Drain chard well in a colander and pat dry between paper towels. In a food
processor chop chard fine and season with salt and pepper.
Preheat oven to 350 degrees F. Butter a loaf pan, 9 by 5 by 3-inches, and
line bottom with buttered waxed paper.
Peel potatoes and quarter. In a kettle cover potatoes by 1 inch with salted
cold water and simmer until tender, about 20 minutes. Drain potatoes and
while still warm force through a ricer or medium disk of a food mill into a
bowl. With an electric mixer beat in butter, eggs, and salt and pepper to
taste until smooth.
Transfer half of potato mixture to another bowl and beat in chard until
smooth. Spread chard mixture in prepared pan and spread plain potato
mixture evenly over it. Terrine may be prepared up to this point 3 days
ahead and chilled, covered.
Put loaf pan in a baking pan and pour enough hot water into baking pan to
reach halfway up sides of loaf pan. Bake terrine in middle of oven 40
minutes, or until a thin knife inserted in center comes out clean, and let
stand in loaf pan on a rack 5 minutes. Run knife around edge of terrine and
invert onto a plate.
Serve terrine cut into slices.
Yield: 8 to 10 servings
Recipe by: Cooking live Show #9010
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997

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