Preparation time: 15 minutes
Cooking time: 5 minutes
Refrigeration time: Overnight
This is a very fresh and spring-like terrine. Serve it with some country bread, on a lamb's lettuce salad with some green asparagus, and sprinkle everything with some toasted flaked almonds.
For a terrine that cuts perfectly
You can add a sheet of gelatin (or half a packet of powdered gelatin): dissolve it in 2 Tbsp. hot water, then incorporate the mixture into the Bresse bleu (or other blue cheese, depending on what's available) that you've mashed with a fork. Continue immediately with the assembly of the terrine.
- Cut off the stem and root ends of the carrots and wash them under running water (no need to peel them).
- Wash the new onions well and remove the wilted leaves. Halve them lengthwise down the center, from the bulb to the green.
- Heat the butter in a large skillet and sweat the carrots and onions for 5 minutes, covered, over low heat, turning often.
- Meanwhile, cook the snow peas in boiling salted water for 3-5 minutes. They should stay al dente. Drain and cool.
- Line a loaf pan with plastic wrap, letting the edges hang well over the sides of the pan. Place in a few slices of Bresse bleu, then alternate the vegetables, laying them lengthwise, with more slices of Bresse bleu to fill the pan. Sprinkle with white pepper as you go, and press down gently.
- Fold the ends of the plastic wrap over the terrine and press down lightly. Place a weight on top and refrigerate overnight.
- Just before serving, remove the weight, fold back the plastic wrap and carefully unmold the terrine onto a plate. Remove the plastic wrap. Slice with a large-bladed knife.
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