Vegetable Terrine

Directions

1. 1

   VEGETABLE LAYERS------------------------------ 1 3/4 oz Dry shitake mushrooms 7 lg Cabbage leaves (preferably -savoy) 12 oz Fresh spinach, s

2. 2

   Let stand 30 minutes

3. 3

   2) While mushrooms are rehydrating, bring large pot of water to boiling

4. 4

   Blanch vegetables in separate batches in boiling water

5. 5

   Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes

6. 6

   Plunge vegetables into ice water after blanching

7. 7

   3) Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out

8. 8

   spinach leaves should be opened out flat to assume original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, 1/2 cup buttermilk, parsl