Recipe: Pancake terrine with vegetables sauce step by step with pictures | Handy.Recipes

Pancake terrine with vegetables sauce

Cooked Pancake Terrine with Vegetable Sauce

Time to cook: 60 minutes

Total Servings: 4

Nutritional Value

Terrine" in Old French means "fire mold. Cooked cold or hot. I made my pancake terrine with coulis and vegetable sauce the hot way. For the filling I chose Béatilles - finely chopped chicken liver and stomach (often used in France as a pie filling, combined with spices served on sandwiches).

Author of the recipe

Ingredients for pancake terrine with vegetable sauce:

  • Chicken liver - 250 g
  • Chicken Hearts - 250 g
  • Pancake (cooked according to your favorite recipe) - 9 pcs
  • Onions - 1/2 pc
  • Olive oil (for sauce + a little more for frying) - 1 teaspoon
  • Salt (to taste)
  • Black pepper (to taste)
  • Chicken Egg (filling) - 2 pcs
  • Wheat flour / Flour (pouring) - 2 tablespoon
  • Milk (or cream. pour) - 200 ml
  • Hollandaise cheese (filling) - 100 g
  • Greens (dill, parsley - in the filling)
  • Sweet pepper (for sauce) - 1/2 piece
  • Tomato (for sauce ) - 2 pcs
  • Garlic (for sauce) - 1 clove
  • Lemon juice (for sauce) - 1 teaspoon

How to cook pancake terrine with vegetable sauce step by step with photos

Make your favorite pancake recipe. French thin pancakes are called "crepes". Their main difference is the use of a lot of eggs and melted butter instead of vegetable oil in the recipe.

Cut the liver and the hearts (previously soaked to remove the blood) into small pieces and fry in olive oil with finely chopped onion. Place 2 tomatoes and half a bell bell pepper in an oven preheated to 180°C. Remove the tomatoes after 10 minutes., Peppers after 20 minutes. This is to get rid of the skins.

Grease a baking dish with oil. line the bottom and sides of the baking tin with pancakes (the edges of the pancakes should hang down) - 1 on the bottom, 3 on the edges. My pancake pan is round and has a diameter of 25 centimeters. Depending on the shape, the number of pancakes may vary.

Divide the filling into equal parts by the number of pancakes - I have 5 pieces The filling should be put on pancakes and wrap into a tube. Place the tubes tightly on top of the pancakes.

Make gravy. Beat eggs with flour and salt, add milk and mix. Grate cheese on a medium slicer and finely chop the herbs, add to the mixture and stir well. Pour the sauce over the rolls.

Fold in the edges of the dangling pancakes and press down. Leave in oven heated up to 180°С for 40 minutes.

While the terrine is baking let's make the vegetable coulis. Grind peeled tomatoes and bell peppers into a puree in a blender with a clove of garlic. Taste and season with salt, pepper, 1 taspoon lemon juice and 1 taspoon olive oil. Ideally, the kuli would be ground in a blender and then ground through a sieve. But I didn't do that because. к. I used tomatoes for the sauce, which made the consistency very thin.

Take the terrine out of the oven. Plate it in its entirety in a platter for the festive table

Or slice and season with sauce

Nutritional Value:

Whole Dish:
4131.4 Calories
203.4 g
138.6 g
517.7 g
Per Serving:
1032.9 Calories
50.9 g
34.7 g
129.4 g
154.2 Calories
7.6 g
5.2 g
19.3 g

Chicken Egg, Salt, Black Pepper, Garlic, Tomato, Flour, Wheat Flour, Lemon Juice, Onions, Olive Oil, Milk, Green, Bell peppers, Hollandaise Cheese, Enjoy, appetizers, Snacks, Pancake, Chicken Heart

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