Categories: Appetizers 
      Yield: 8 servings 
  
------------------------------VEGETABLE LAYERS------------------------------ 
  1 3/4 oz Dry shitake mushrooms 
      7 lg Cabbage leaves (preferably 
           -savoy) 
     12 oz Fresh spinach, stemmed 
     12 oz Fresh asparagas, trimmed 
           -and peeled 
     16 oz Red bell peppers, cut in 
           -lengthwise strips 
     12 oz Carrots, cut lengthwise in 
           -julienne strips 
 14 1/2 oz Artichoke hearts, drained 
           -and quartered lengthwise 
 
-----------------------------------BATTER----------------------------------- 
    1/2 c  Buttermilk 
      1 tb Chopped fresh parsley 
      1 ts Dried thyme 
      1 ts Dried tarragon 
      2    Shallots, chopped 
           -salt and pepper to taste 
 
--------------------------------TOMATO SAUCE-------------------------------- 
      1 lg Tomato, peeled and seeded 
           -and chopped (1 cup) 
    1/4 c  Buttermilk 
      1 tb Tomato paste 
        pn Cayenne pepper 
      1    Garlic clove, chopped 
           Salt and pepper to taste 
  
  TO PREPARE VEGETABLE LAYERS: 
  1) In small bowl, combine dry mushrooms and hot water to cover. 
  Let stand 30 minutes. Drain. 
  2) While mushrooms are rehydrating, bring large pot of water to 
  boiling. Blanch vegetables in separate batches in boiling water. 
  Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus 
  and red pepper strips 3 minutes, and carrots 4 minutes. Plunge 
  vegetables into ice water after blanching. Drain. 
  3) Pat all blanched vegetables, mushrooms, and artichokes dry 
  between 2 to 3 layers of paper towels, applying gentle pressure 
  to squeeze out as much liquid as possible. (spinach leaves 
  should be opened out flat to assume original shape) 
  TO MAKE BATTER: 
  1) In medium bowl combine eggs, 1/2 cup buttermilk, parsley, thyme, 
  tarragon, shallots, and salt and pepper to taste. Whisk until blended. 
  (This batter is overseasoned because it will flavor all the 
  vegetables) 
  TO ASSEMBLE TERRINE: 
  1) Generously butter 9x5x3 inch loaf pan. Using a triangular-shaped 
  cut, remove 1 to 2 inches of hard white stem from cabbage leaves 
  to make leaves more flexible. 
  2) Line sides, then bottom of pan with cabbage leaf to make leaves, 
  overlapping the leaves generously to form a "leakproof shell" and 
  allowing leaves to extend well over the rim of the pan. (The tops 
  of leaves will be folded over the top of the finished terrine.) 
  Pour 1/2 cup batter over cabbage in bottom of pan. 
  3) Arrange asparagus spears lengthwise in pan, packing spears 
  tightly together. Add 2 layers of red pepper strips placed crosswise 
  in pan. Pour in a little more batter, pressing peppers down 
  gently. 
  4) Layer mushrooms over peppers. Layer carrots lengthwise in pan. 
  Pour in a little more batter, pressing carrots down gently. (Pressing 
  each layer down will raise the level of the batter) 
  5) Layer half the spinach leaves over carrots. Add a layer of 
  artichoke hearts over spinach, then add a little more batter. Gently 
  press down artichoke hearts. 
  6) Top with a layer of remaining spinach leaves, add remaining 
  batter and pressing down each layer. Fold ends of cabbage leaves 
  over top of terrine. 
  7) Preheat oven to 350 degrees F. Cover loaf pan with buttered 
  parchment paper cut to fit inside edge of pan. Place loaf pan 
  in 13x9x2 inch baking pan. Pour hot water around loaf pan to 
  depth of 1 inch. 
  8) Bake at 350 degrees F. for two hours until firm. Remove from 
  water bath. Cool on rack (still covered with parchment paper) 2 
  hours. 
  9) Refrigerate, still covered, overnight. 
  TO MAKE TOMATO SAUCE: 
  1) In blender, combine chopped tomato, 1/4 cup buttermilk, tomato 
  paste, cayenne pepper, garlic, and salt and pepper to taste. 
  Blend until smooth. 
  TO SERVE: 
  1) Loosen edges of terrine with knife. Invert on serving platter. 
  Cut cold terrine in crosswise slices with serrated knife. 
  2) Spread a thin layer of tomato sauce on each serving plate. 
  Arrange slices of terrine over sauce.