---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers
       Yield: 8 servings
 ------------------------------VEGETABLE LAYERS------------------------------
   1 3/4 oz Dry shitake mushrooms
       7 lg Cabbage leaves (preferably
      12 oz Fresh spinach, stemmed
      12 oz Fresh asparagas, trimmed
            -and peeled
      16 oz Red bell peppers, cut in
            -lengthwise strips
      12 oz Carrots, cut lengthwise in
            -julienne strips
  14 1/2 oz Artichoke hearts, drained
            -and quartered lengthwise
     1/2 c  Buttermilk
       1 tb Chopped fresh parsley
       1 ts Dried thyme
       1 ts Dried tarragon
       2    Shallots, chopped
            -salt and pepper to taste
 --------------------------------TOMATO SAUCE--------------------------------
       1 lg Tomato, peeled and seeded
            -and chopped (1 cup)
     1/4 c  Buttermilk
       1 tb Tomato paste
         pn Cayenne pepper
       1    Garlic clove, chopped
            Salt and pepper to taste
   1) In small bowl, combine dry mushrooms and hot water to cover.
   Let stand 30 minutes. Drain.
   2) While mushrooms are rehydrating, bring large pot of water to
   boiling. Blanch vegetables in separate batches in boiling water.
   Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus
   and red pepper strips 3 minutes, and carrots 4 minutes. Plunge
   vegetables into ice water after blanching. Drain.
   3) Pat all blanched vegetables, mushrooms, and artichokes dry
   between 2 to 3 layers of paper towels, applying gentle pressure
   to squeeze out as much liquid as possible. (spinach leaves
   should be opened out flat to assume original shape)
   1) In medium bowl combine eggs, 1/2 cup buttermilk, parsley, thyme,
   tarragon, shallots, and salt and pepper to taste. Whisk until blended.
   (This batter is overseasoned because it will flavor all the
   1) Generously butter 9x5x3 inch loaf pan. Using a triangular-shaped
   cut, remove 1 to 2 inches of hard white stem from cabbage leaves
   to make leaves more flexible.
   2) Line sides, then bottom of pan with cabbage leaf to make leaves,
   overlapping the leaves generously to form a “leakproof shell” and
   allowing leaves to extend well over the rim of the pan. (The tops
   of leaves will be folded over the top of the finished terrine.)
   Pour 1/2 cup batter over cabbage in bottom of pan.
   3) Arrange asparagus spears lengthwise in pan, packing spears
   tightly together. Add 2 layers of red pepper strips placed crosswise
   in pan. Pour in a little more batter, pressing peppers down
   4) Layer mushrooms over peppers. Layer carrots lengthwise in pan.
   Pour in a little more batter, pressing carrots down gently. (Pressing
   each layer down will raise the level of the batter)
   5) Layer half the spinach leaves over carrots. Add a layer of
   artichoke hearts over spinach, then add a little more batter. Gently
   press down artichoke hearts.
   6) Top with a layer of remaining spinach leaves, add remaining
   batter and pressing down each layer. Fold ends of cabbage leaves
   over top of terrine.
   7) Preheat oven to 350 degrees F. Cover loaf pan with buttered
   parchment paper cut to fit inside edge of pan. Place loaf pan
   in 13x9x2 inch baking pan. Pour hot water around loaf pan to
   depth of 1 inch.
   8) Bake at 350 degrees F. for two hours until firm. Remove from
   water bath. Cool on rack (still covered with parchment paper) 2
   9) Refrigerate, still covered, overnight.
   1) In blender, combine chopped tomato, 1/4 cup buttermilk, tomato
   paste, cayenne pepper, garlic, and salt and pepper to taste.
   Blend until smooth.
   1) Loosen edges of terrine with knife. Invert on serving platter.
   Cut cold terrine in crosswise slices with serrated knife.
   2) Spread a thin layer of tomato sauce on each serving plate.
   Arrange slices of terrine over sauce.