Pancake Terrine with Vegetable Sauce Recipe
It is prepared cold or hot. I made a pancake terrine with vegetable Coolie sauce in a hot way. As a filling, I chose beotile – finely chopped chicken liver and stomachs (in France it is often used as a filling for pies, in combination with spices served on sandwiches)
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare pancakes according to your favorite recipe. French thin pancakes are called “pancakes”. Their main difference is the use in the recipe of a large number of eggs and melted butter instead of vegetable.
  2. Cut the liver and hearts (pre-soaked to remove blood) into small pieces and fry in olive oil with finely chopped onions. At the same time, put 2 tomatoes and half a bell pepper in the oven, preheated to 180 ° C. Remove the tomatoes after 10 minutes, and the peppers after 20 minutes. This is necessary in order to be skin.
  3. Grease the baking dish with vegetable oil. Spread the bottom and sides of the pancakes for baking (the edges of the pancakes should hang down) – 1 on the bottom, 3 on the edges. My shape is round, with a diameter of 25 cm. Depending on the shape of the pancakes, there may be another one.
  4. Divide the filling into equal parts for the remaining pancakes – I have 5 pieces of filling to distribute over the pancakes and roll into a tube. Place the tube tightly on top of the pancakes.
  5. To prepare the dressing. Beat the eggs with flour and salt, add milk and mix. Grate the cheese on a medium grater, and finely chop the greens, add to the mixture and mix well. Pour the filling over the rolls.
  6. Fold and press the edges of the hanging pancakes. We send it to the oven, preheated to 180 ° C, for 40 minutes.
  7. While the terrine is baking, prepare the vegetable coolie sauce. Pre-peeled tomatoes and peppers are crushed into puree in a blender along with a clove of garlic. Add salt, pepper to taste, 1 tsp lemon juice and 1 tsp olive oil. Ideally, the coolies after grinding should be crushed in a blender through a sieve. But I didn’t do it, because I took tomatoes for the sauce, because of which the consistency turned out to be very liquid.
  8. Remove the terrine from the oven. Spread the whole dish to the festive table.
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