TWO COLOR TERRINE   
  Ingredients :
    4 eggs
    2 cups milk (evaporated if possible)
    1 cup spinach, cooked and chopped
    1 cup carrots, cooked and chopped
    Salt
    Pepper
    Nutmeg
    2 tablespoons sugar
    2 tablespoons flour
    2 tablespoons grated white bread
    2 tablespoons red pepper, finely chopped

    Bechamel Sauce:
    5 tablespoons butter
    3 tablespoons flour
    1 teaspoon paprika
    1 cup warm milk
    1 cup chicken bouillon
    Salt
    White pepper
    4 tablespoons red pepper, finely chopped
    4 tablespoons onion, finely chopped

  Preparation:

Blend 1 cup milk with chopped carrot, salt, pepper, nutmeg, 2 eggs and flour.

Pour into a greased baking mold (5 cup capacity).

Cook in a medium heat oven 350° F (180° C), over water for 10 minutes.

Remove from oven.

Blend one cup milk with spinach, salt, pepper, nutmeg, 2 eggs, sugar and grated bread.

Pour on top of first preparation and take to oven. over water, for 20 minutes more or until cooked.

Unmold on a serving dish. Cover with bechamel sauce and sprinkle with chopped red pepper.

Bechamel Sauce:
Melt 3 tablespoons butter. Add flour and cook over medium heat, stirring, for 1 minute. Add paprika.

Gradually whisk in milk and bouillon and bring to a boil.

Continue whisking constantly until sauce becomes smooth and slightly thickened. Season with salt and pepper.

Sauté red pepper and onion in 2 tablespoons butter. Once cooked add to bechamel sauce.
 
       
       
 
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