Julia Child Crepe Lined Vegetable Terrine
Many moons ago I remember seeing Julia Child (on PBS) make a layered vegetable terrine. She used a pan/mold that was probably 6-8" around at the base and flared to about 10" at the top. The pan was well buttered then lined with crepes. She then layered in different vegeatbles and placed crepes in between the layers. I seem to recall that there was a mushroom duxelle and glazed carrots but can't remember what else was used.
Does anyone have this receipe?
Remember seeing her make this?
I think I can come up with my own veg layers - but would rather work from her tested recipe if possible. In the end I know she baked it all together for a while then turned it out and sliced cake like pieces. It was very striking as I recall.
Was that back in the 80's? I also saw the show and purchased the cookbook just for that recipe. I still make it often and have made it for catering events for over 100. It's a labor of love for sure but plates beautifully. I will be happy to post the recipe if you still are looking for it. The "Gateau de Crepes a la Florentine" is different but sounds good as well. Perhaps I will try that sometime. The one I have is vegetarian.
I will stand by and see if I here from you, six months later:-)
I think the recipe you are looking for is in Julia Child and More Company. It is a vegetable terrine (I don't have the book in front of me, so I don't have her name for it) made in a charlotte mold lined with crepes. Definitely contains carrots, but no ham and no spinach (thus, not Florentine).
There are three layers, separated by more crepes: mushroom duxelles, carrots with dill, and broccoli. You pour an egg batter over the whole thing and bake it for an hour or more. It slices beautifully and looks gorgeous. Does that sound like the right one?
You're very welcome.
As I said earlier Julia Child's recipe does not include any ham. It's perfect for serving to vegetarian dinner guests.
I'm sure you can find a copy of Mastering the Art of French Cooking, Vol. 1 in any reasonable library and use her recipe as a starting place. It's a very good dish and you can use pretty much any vegetables you want, as long as you cook them enough that they give up most of their liquid before you add them to the mornay.
You can use meats or seafoods as well if you're so inclined.
That recipe, "Gateau de Crepes a la Florentine" is in Mastering the Art of French Cooking Vol. 1. The recipe in the following link is a close approximation, except that Julia Child's version doesn't include the ham filling, hers calls for 24 crepes, and the yield is enough for 4-6 people.
I made a similar thing once with the addition of a layer using grated carrots. It was both delicious and beautiful to look at.