While the mushroom-cream mixture is being prepared, cut the vegetables
to size. A single layer of each vegetable should fit in the terrine
with about a half centimeter space between each piece and between the pieces and the sides of the terrine
. No space is required at the ends. Trim the asparagus
to length. Cut the zucchini
lengthwise into quarters. Trim the quarters to length and square them off so they fit the terrine
. Trim the carrots to length and cut four "squarish" pieces from them.