Indian bean terrine in brown herb sauce w/blue cornmeal t
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried small white or pinto beans |
| 1 | each | Tb Unsalted butter |
| ½ | cup | Yellow cornmeal |
| 2 | cups | Water |
| 3 | cups | Veal Stock |
| 4 | eaches | Tb Unsalted butter, softened |
| 2 | eaches | Tb Chopped fresh tarragon |
| 3 | eaches | Tb Chopped fresh chives |
| 2 | eaches | Tb Chopped fresh dill |
| 8 | eaches | Blue cornmeal tortillas |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ½ | teaspoon | Red chile powder |
| 1 | teaspoon | Ground cumin |
| 2 | eaches | Tb Chopped fresh basil |
| 32 | eaches | Sprigs fresh chervil, for garnish |
| 8 | eaches | Whole chives, for garnish |
| 1 | cup | Vegetable oil |
Directions
YIELD: 8 SERVINGS
INDIAN BEAN TERRINE
BROWN HERB SAUCE
CORNMEAL TORTILLA FEATHERS
Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft.
Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin.
Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately ½ inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter ands tir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel. Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil.
Submitted By SAM LEFKOWITZ On 09-01-95