Recipe - Vegetable Pate

SPINACH LAYER
2 cup Chopped spinach; cooked and
squeezed dry
2 Eggs; lightly beaten
One half teaspoon Salt
One fourth teaspoon Nutmeg
One fourth teaspoon Pepper

TOMATO LAYER
One fourth cup Chopped onion
One fourth teaspoon Minced garlic
1 One half teaspoon Unsalted butter
1 pound Tomatoes; peeled, seeded and
chopped
2 Eggs; lightly beaten
One half teaspoon Salt
One fourth teaspoon Cayenne

LEEK LAYER
4 lg Leeks (white part only);
minced
Boiling salted water
One half cup Whipping cream
2 Eggs; lightly beaten
One half teaspoon Salt

HORSERADISH SAUCE
1 cup Plain yogurt
2 tablespoon Horseradish; drained

Combine all the ingredients for the spinach layer and set aside. For the
tomato layer, saut‚ onion and garlic in the butter for 3 minutes. Add
tomatoes and cook for 45 minutes. Let cool. Add eggs, salt and cayenne and
mix completely. Set tomato mixture aside while preparing leeks. Blanch
leeks in salted, boiling water for 3 minutes, covered. Drain and refresh
with cold water. Pat dry. Combine leeks with cream and cook 10 minutes. Let
cool. Add eggs and salt. Layer the 3 mixtures in a greased 1One half quart
terrine beginning with half of spinach mixture, all the tomato mixture, all
the leek mixture and ending with the remaining spinach mixture. Cover the
terrine and set a deep baking pan filled with enough boiling water to reach
1/3 up the sides of the terrine. Bake the pƒt‚ in a 425ø oven for 1 hour or
until firm. Cool in terrine for 10 minutes. Unmold and cool completely.
Serve with horseradish sauce.

Horseradish sauce looks lovely served in a hollowed out cucumber section.
This is a time consuming dish but well worth the trouble. May also be
served as a vegetable.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.