Recipe - Vevas Round Steak (Salt-Fried)

CARROTCAULIFLOWER LAYERS
10 ounce Frozen Belgian carrots
cooked until tender,
then blotted dry
on paper towels
10 ounce Frozen cauliflower,
cooked until tender,
then blotted dry
on paper towels
1 tablespoon Vegetable oil
1 cup Frozen chopped onions
2 tablespoon Unsalted butter
2 Eggs
One half cup Grated Parmesan cheese
One fourth cup Dried bread crumbs
1 teaspoon Salt; or to taste
One half teaspoon Dried chervil leaves
crumbled
One fourth teaspoon White pepper
1 teaspoon Lemon juice
Butter; to grease the pan

MUSHROOMSPINACH LAYER
10 ounce Frozen chopped spinach
defrosted & squeezed dry
1 tablespoon Vegetable oil
1 cup Frozen chopped onions
8 ounce Frozen cut or sliced up mushrooms
2 tablespoon Unsalted butter
2 Eggs
One half cup Dried bread crumbs
1 teaspoon Salt; or to taste
1/8 teaspoon Ground nutmeg
1 pn Ground red pepper
Freshly ground black pepper

MAKE THE CARROTCAULIFLOWER LAYERS. Place the carrots and cauliflower in
the bowl of a food processor fitted with a steel chopping blade. Process
until smooth. In a large skillet, heat the oil over mediumhigh heat. Add
the onions and saute them until tender and golden. This will take about 5
minutes. Stir in the butter and let it melt. Scrape the onions and butter
into the processor. Add all the remaining ingredients for the
carrotcauliflower layers and process until smooth. Scrape into a bowl,
cover, and refrigerate while preparing the other layer. Preheat your oven
to 350F. Bring a large pot of water to a boil. Butter a 9by5by3inch
loaf pan. Line the bottom and ends with buttered wax paper, buttered side
up. MAKE THE SPINACHMUSHROOM LAYER. Place the spinach in the processor and
pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen
mushrooms and cook them along with the onions over high heat until all the
liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the
mixture into the processor. Add all the remaining ingredients and process
until smooth. Scrape about half of the carrotcauliflower mixture into the
pan, packing it well into the corners, and flattening it with a spatula or
the palm of your hand to remove any air pockets. Add all of the
spinachmushroom mixture, and again flatten it. Finally, add the remaining
carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place
pan in another pan and fill the latter with boiling water to a level of 2
inches up the side of the terrine. Bake in the preheated oven for 1 1/4
hours, or until a knife inserted into the middle comes out clean. Remove
terrine from the oven and cover it with a piece of cardboard or a second
loaf pan (the same size) right side up. Place about 1 pound of weight,
evenly distributed, on the terrine. Refrigerate until well chilled, at
least 2 hours. Once chilled, carefully remove from the pan by running a
thinbladed knife between the terrine and the pan. Invert onto a flat dish,
peel off the paper and serve. Garnish with curly leafed lettuce, if
desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini