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 Terrine "Maseduan" with Eggs Recipe
The terrine dish got its name due to the rectangular refractory shape with a lid of the same name. Terrine is originally from France, although now a similar way of baking can be found not only in French cuisine. Terrines are meat, fish, vegetable, even sweet. I offer a simple recipe for a terrine of vegetables and eggs. It's fast, cheap and, most importantly, delicious. The idea was borrowed from a French website.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Maseduan in French means colorful, bright. You can take a ready-made Maceduan mixture, or you can cook it yourself. To do this, carrots, cabbage and beans should be boiled and diced.
    Maseduan in French means colorful, bright. You can take a ready-made Maceduan mixture, or you can cook it yourself. To do this, carrots, cabbage and beans should be boiled and diced.
  2. Add the corn. It turns out that such a bright mixture.
    Add the corn. It turns out that such a bright mixture.
  3. In a bowl, mix 3 eggs, sour cream and grated cheese. Salt.
    In a bowl, mix 3 eggs, sour cream and grated cheese. Salt.
  4. Add the vegetables, green onions and mix.
    Add the vegetables, green onions and mix.
  5. Put half of the mixture into a greased rectangular shape. We cover the form with paper, because the quality of my form leaves much to be desired. Carefully break 3 eggs into the center.
    Put half of the mixture into a greased rectangular shape. We cover the form with paper, because the quality of my form leaves much to be desired. Carefully break 3 eggs into the center.
  6. Carefully lay out the remaining mixture and bake for 1 hour at 180 degrees. If the top of the terrine browns too quickly, cover it with aluminum foil. Cool it down, I recommend sending it to the refrigerator. Then cut into slices and serve as an appetizer or main course with cheese sauce based on mayonnaise or cream. Enjoy your meal!
    Carefully lay out the remaining mixture and bake for 1 hour at 180 degrees. If the top of the terrine browns too quickly, cover it with aluminum foil. Cool it down, I recommend sending it to the refrigerator. Then cut into slices and serve as an appetizer or main course with cheese sauce based on mayonnaise or cream. Enjoy your meal!
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