Substitute other appropriate vegetables in season. Other items, such as turkey, rabbit, fresh or smoked fish, and seafood, can be substituted for the chicken, or omit the protein item entirely and increase the quantity of vegetables.

Terrine of Vegetables with Foie Gras in Aspic

Substitute slices of foie gras terrine (p. 873) for the chicken. Omit the chaud-froid.

Lentil and Leek Terrine with Smoked Turkey and Prosciutto

Yield: approximately 2 lb (1 kg) U.S. Metric Ingredients


5 oz

150 g

Lentils, preferably green Le Puy variety (see note) Carrots, cut brunoise Onion, medium, whole, peeled Cloves Bay leaf

Soak the lentils several hours or overnight. Drain, combine with the carrots, the onion stuck with the cloves, and the bay leaf in a heavy pot. Add enough water to cover by several inches (more than 5 cm). Simmer until tender but still firm and whole. For presoaked green lentils, this takes less than 10 minutes. Drain in a fine strainer. Discard the onion, cloves, and bay leaf. Cool the lentils.

2 lb 1 kg Leeks, small (see note) 2. Trim the root ends and the coarse leaves from the leeks, leaving the lighter green parts attached so the leeks will be as long as possible. Wash carefully. Simmer or steam until tender. Chill.

6 oz 185 g Smoked turkey 3. Cut the turkey into long strips about VS in. (12 mm) wide.

2 oz 60 g Prosciutto, sliced Wrap each strip in a slice of prosciutto.


15 g 150 mL to taste

Gelatin powder Chicken stock Salt

Per 1 ounce:

Calories, 40; Protein, 4 g; Fat, 1 g (11% cal.); Cholesterol, 5 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 60 mg.

Note: Green Le Puy lentils give the best results, as they retain their shape well and have the best appearance. The amount of leeks needed depends on the trimming yield, which can vary greatly. You will need enough trimmed, cooked leeks to cover the top and bottom of the terrine mold. Very small leeks are best because they cover the top and bottom of the terrine without filling it too much. Larger leeks can be cut in half lengthwise.



Smoked turkey wrapped in prosciutto

Lentils and aspic

Figure 27.7

Cross-section diagram of Lentil and Leek Terrine with Smoked Turkey and Prosciutto

Smoked turkey wrapped in prosciutto

Lentils and aspic

Figure 27.7

Cross-section diagram of Lentil and Leek Terrine with Smoked Turkey and Prosciutto

Soften the gelatin in the stock, then heat to dissolve it. Cool the aspic slightly. Because this is a very strong aspic, it should be kept slightly warm or it will solidify too quickly when mixed with the lentils.

Mix the aspic with the lentils. Add salt to taste. From this point, the terrine must be assembled quickly so it is finished before the aspic sets.

Line a 154-qt (1.25-L) terrine with plastic film to make unmolding easier. Cover the bottom of the terrine with a layer of leeks arranged lengthwise and end to end. Arrange them tightly against each other so there are no gaps (see Figure 27.7). If using large leeks, cut them in half lengthwise and arrange in the mold cut side up.

Fill the terrine with the lentils, alternating with the turkey strips. Arrange the strips lengthwise and at intervals so they are distributed evenly in the lentils.

Top with another layer of leeks, pressing them down firmly and leveling the top. If using large leeks, cut in half lengthwise and place them cut side down in the terrine. Cover and chill overnight, until set firm.

Unmold and slice with a sharp knife dipped in hot water. Plate and garnish with a few salad greens. Serve with a vinaigrette, preferably one made with walnut or hazelnut oil.

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