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Recipe : ** Vegetable Terrine In Brioche

Vegetable Terrine In Brioche
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    1 h
  • Ready in
    2 h 30
  • Price
    Friendly budget
  • Rate:
             
 
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.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 eggs, separated
  • 1 egg white
  • coarse salt
  • fresh ground pepper
  • 12 18 shiitake mushroom, stemmed and trimmed
  • basil and parsley
  • 2 egg yolk
  • ¼ teaspoons nutmeg, freshly grated
  • 2 egg
  • 4 tablespoons herbs, (fresh chopped chives, basil and parsley)
  • butter
  • 900 g boneless skinless chicken breasts, trimmed
  • 120 g heavy cream
  • 90 g carrots, medium dice
  • 250 g broccoli florets
  • 60 g red bell peppers, medium dice
  • 60 g leeks, white only, medium dice
  • 450 g brioche dough
  • 30 ml olive oil
  • 30 ml water
  • 60 ml brandy

  • Recipe preparation steps

  • 1
    Dice or grind the chicken and place it in the bowl of a food processor and process.
  • 2
    While the machine is running, add the egg whites and then the cream and the brandy in a steady stream. (You have now made a mousseline.).
  • 3
    Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary.
  • 4
    Transfer to a metal mixing bowl in an ice bath.
  • 5
    Separately blanch the carrots and broccoli; drain and blot dry on a paper towel.
  • 6
    Sauté the mushrooms in the oil; when soft, remove from the pan, drain them and chill them.
  • 7
    In the same pan, sauté the bell papper and leek till just softened; remove from the stove and add the herbs.
  • 8
    Fold the carrot, bell pepper, leek and herbs into the mousseline.
  • 9
    Roll out the brioche dough to about one-eighth inch thick and refrigerate until well chilled.
  • 10
    Line a buttered pate mold (12 x 4 x 3 inches) with the chilled brioche, reserving the excess to cover the top and for garnish.
  • 11
    Fill the mold one fourth full of mousseline.
  • 12
    Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli.
  • 13
    Repeat, finishing with a last layer of mousseline.
  • 14
    Fold the brioche dough over the top and brush with beaten egg yolks.
  • 15
    Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent.
  • 16
    If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top.
  • 17
    Mix the eggs and water and brush the top of the terrine.
  • 18
    Bake at 425ºF until the internal temperature reaches 125ºF, approximately 25 to 30 minutes.
  • 19
    Cool in the mold, then carefully turn it out and Voila!
  • Ready !