Vegetable Terrine in Brioche

"Is this a lot of work? Yes--but it's worth it. The end result is simply beautiful and tastes wonderful. Please note that this is a kind of basic recipe--it is NOT highly spiced--it is pretty much the classic French terrine. You can have fun with this--using other meats, vegetables, herbs--adding cheese or spice. This classic form is worth a try, though. P4 has posted Julia Child's recipe for brioche which is, I think, the best one and the one I use. Recipe #51546. It is traditional to fill the cold terrine with aspic (Madeira aspic in this case) if needed. Bergy has an aspic recipe posted which would work just fine. Recipe #67693."
 
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Ready In:
1hr 40mins
Ingredients:
19
Serves:
12-16

ingredients

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directions

  • Dice or grind the chicken and place it in the bowl of a food processor and process.
  • While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.).
  • Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary.
  • Transfer to a metal mixing bowl in an ice bath.
  • Separately blanch the carrots and broccoli; drain and blot dry on a paper towel.
  • Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them.
  • In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs.
  • Fold the carrot, bell pepper, leek and herbs into the mousseline.
  • Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled.
  • Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish.
  • Fill the mold one fourth full of mousseline.
  • Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli.
  • Repeat, finishing with a last layer of mousseline.
  • Fold the brioche dough over the top and brush with beaten egg yolks.
  • Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent.
  • If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top.
  • Mix the eggs and water and brush the top of the terrine.
  • Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes.
  • Cool in the mold, then carefully turn it out and Voila!

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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