Another recipe from Tata Marlene. She’s such a good cook and so modest. She brought this to Pappy Jean-Pierre’s house in Neuilly the night before we were flying back home. It was the last thing I ate in Paris and one of the best. It’s very light but full of flavor. After a week of unrestrained gluttony it was a perfect ending.
There is plenty of room to play with this dish. You can change the herbs, the spice, or add some cheese amd change the sauce. One of these days I’ll try it with chopped mint, parsley, lemon zest and goat cheese. I’ll serve it with a whole milk yogurt based sauce with more herbs or a touch of spice.
One note about the carrots, you can use “short cut” carrots that have already been trimmed. You’ll get a more random pattern but that’s okay. You still need to blanched them.
TERRINE INGREDIENTS (Makes one loaf pan)