Vegetable pate

Yield: 8 Servings

Measure Ingredient
2 cups Chopped spinach; cooked and squeezed dry
2 \N Eggs; lightly beaten
½ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon Pepper
¼ cup Chopped onion
¼ teaspoon Minced garlic
1½ teaspoon Unsalted butter
1 pounds Tomatoes; peeled, seeded and chopped
2 \N Eggs; lightly beaten
½ teaspoon Salt
¼ teaspoon Cayenne
4 larges Leeks (white part only); minced
\N \N Boiling salted water
½ cup Whipping cream
2 \N Eggs; lightly beaten
½ teaspoon Salt
1 cup Plain yogurt
2 tablespoons Horseradish; drained





Combine all the ingredients for the spinach layer and set aside. For the tomato layer, saut‚ onion and garlic in the butter for 3 minutes. Add tomatoes and cook for 45 minutes. Let cool. Add eggs, salt and cayenne and mix completely. Set tomato mixture aside while preparing leeks. Blanch leeks in salted, boiling water for 3 minutes, covered. Drain and refresh with cold water. Pat dry. Combine leeks with cream and cook 10 minutes. Let cool. Add eggs and salt. Layer the 3 mixtures in a greased 1-½ quart terrine beginning with half of spinach mixture, all the tomato mixture, all the leek mixture and ending with the remaining spinach mixture. Cover the terrine and set a deep baking pan filled with enough boiling water to reach ⅓ up the sides of the terrine. Bake the pƒt‚ in a 425ø oven for 1 hour or until firm. Cool in terrine for 10 minutes. Unmold and cool completely.

Serve with horseradish sauce.

Horseradish sauce looks lovely served in a hollowed out cucumber section.

This is a time consuming dish but well worth the trouble. May also be served as a vegetable.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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