*  Exported from  MasterCook Mac  *
 
                             Vegetable Terrine
 
 Recipe By     : James Beard Celebration Cookbook/tpogue@idsonline.com
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetable                        All Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      whole         egg
    1      cup           milk
      1/2  cup           flour
    2      teaspoons     salt
    2      tablespoons   butter
    2      tablespoons   onion -- chopped
   20      ounces        frozen spinach (2 packs) -- squeezed dry
   12      ounces        carrot -- peeled
   12      ounces        cauliflower
                         butter for greasing loaf pan
 
 Preheat oven to 400F
 
 In a blender or processor, combine eggs, milk flour, and salt and process
 until smooth. Reserve.  Melt butter in a medium skillet over moderate heat.
 Add onion and cook, stirring, until softened. Remove from heat, and stir in
 spinach and about a third of the reserved batter. Reserve.  Bring a medium pan
 of water to a boil and cook whole carrots for about 6 minutes, depending on
 thier thickness, until tender but still crisp. With a slotted spoon, remove to
 a plate and allow to cool. Add cauliflower florets to the water and cook for
 about 3 minutes. Remove with a slotted spoon and allow to cool slightly.
 Butter a 2 quart loaf pan, then butter a piece of aluminum foil large enouigh
 to line it with a slight overhang. Line the pan with the foil, fitting it inot
 the corners and allowing it to hang over the edges.  Place half the
 cauliflower in the base of the pan and pour over half of the remaining batter.
 Next, spread half of spincach mixture over the cauliflower in an even layer.
 Lay the carrots next to each other lengthwise in the pan. Spread the remaining
 spinach over the carrots, then the remaining cauliflower, and press down
 gently. Pour over the remaining batter.  Butter a piece of aluminum foil large
 enough to cover the pan. Place over the vegetables, seal with the overhanging
 foil, and gently press down the foil.  Place pan in a larger roasting pan and
 place in oven. Pour enough boiling water into the larger pan so that it
 reaches about halfway up the sides of the loaf pan. Bake for 1 hour.  Remove
 from the oven and remove loaf pan from the water. Allow to cool for at least
 an hour. Remove foil from the top and invert on a plate. Carefully peel off
 the foil and cut across into 1 inch slices.
 
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 Per serving: 117 Calories; 6g Fat (43% calories from fat); 5g Protein; 12g
 Carbohydrate; 80mg Cholesterol; 624mg Sodium