Vegetable Terrine in Brioche

READY IN: 1hr 40mins
SERVES: 12-16




  • 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!