| Orion |
Reg <reg@nospam.com> wrote in message news:<Gzftc.22492$DL5.9673@newssvr31.news.prodigy.com>...
> Steve Wertz wrote:
>
> > On Thu, 27 May 2004 02:27:09 GMT, Reg <reg@nospam.com> wrote:
> >
> >
> >>You bought yourself the best, most versatile terrine available. Your
> >>satisfaction with it will be in direct proportion to the amount you
> >>actually use it.
> >
> >
> > I can't tell if you're being sarcastic or not.
> >
> > As soon as I saw the subject of the thread I figured you'd have a
> > follow-up in here, so I guess you're being serious.
> >
> > :-)
> >
> > -sw
>
> I have to agree, I was rather terse.
>
> No question, it's the best out there if you make a lot of terrines,
> especially delicate ones like seafood terrines. Once you make
> a press plate for it you can do just about anything with it.
>
> If one were to give it minimal use (like for a one time event),
> or if you weren't using it in a waterbath, I can easliy see being
> unhappy with the price tag. If you're just using it as a mold it's
> a waste of money.
Sorry, I couldn't post directly under the OP, technical difficulties I
guess, but here's a recipe for you;
from allrecipes.com
Tuna Mousse Terrine with Olives
Submitted by: Sergio Romo-Fonseca
"Tasty and beautiful, this mousse-like textured terrine is
impressively studded with pimento-stuffed olives. It's great for
entertaining and looks far more difficult than it really is. Serve it
on greens along with crackers or slices of Melba toast."
Yields 1 3-cup terrine mold.
15 pimento-stuffed green olives
1 (.25 ounce) package unflavored gelatin
2 (12.5 ounce) cans water-packed tuna, drained
1 cup mayonnaise
1/2 cup ketchup
1/4 teaspoon paprika
1 pinch white pepper
1 tablespoon white sugar
1 Slicing crosswise, cut each stuffed olive into 3 or 4 slices. Spray
a small 3-cup terrine, or decorative mold with a flat bottom, with
non-stick spray. Carefully cover the bottom of the terrine with the
sliced olives, making sure that the pimentos stay in the center of the
olives.
2 In a small saucepan over low heat, heat 1/2 cup of water. Stir in
the gelatin until it completely dissolves, stirring constantly so that
the gelatin does not burn.
3 Place the tuna, mayonnaise, ketchup, paprika, white pepper and
sugar in an electric blender. Process until smooth. Add the gelatin
into the mixture and process again until it becomes a uniform paste.
Carefully spoon the tuna mixture into the terrine over the olives
until the dish is full to the rim. Refrigerate for at least 2 hours.
When ready, remove the tuna mousse from the mold and serve.
Allrecipes.com has more of them, just do a search for terrines.
Suzan
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