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.
Servings Prep Time
3 10minutes
Cook Time
120minutes
Servings Prep Time
3 10minutes
Cook Time
120minutes
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.
  2. Add the corn. It turns out that such a bright mixture.
  3. In a bowl, mix 3 eggs, sour cream and grated cheese. Salt.
  4. 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.
  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!
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