Terrine Veg HT
4 Hot Vegetarian Vegetable Hors d'oeuvre Starter Appetizer
Large Cauliflower, cut into florets
Onion, finely chopped
tbsp Freshly chopped Parsley
fl.oz. Double Cream
Preheat the oven to 190C, 375F, Gas mark 5. Grease a 1kg/2lb loaf tin.
Cook the cauliflower in boiling salted water for 10 minutes or until soft. Drain
well then mash until smooth.
Melt the butter in a pan, add the onion and fry gently for 3-5 minutes until
soft and transparent. Stir in the cauliflower
puree, egg yolks, breadcrumbs, parsley, nutmeg,
salt and pepper and mix well. Remove from the heat. Stir in the cream.
Whisk the egg whites until stiff then fold them into the cauliflower mixture.
Put the mixture into the greased loaf tin, cover with foil and bake in the oven for 1 hour.
To serve - allow to cool for 5 minutes then turn out onto a warmed serving platter. Serve immediately.
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